Polenta with Roasted Vegetables

Yield: 4 servings (serving size: 1 cup vegetables, 6 polenta slices, and 2 tablespoons cheese)

Ingredients

• 4  cups  (1-inch) pieces zucchini (about 2 medium)
• 2 1/2  cups  (1-inch) pieces red bell pepper (about 2 peppers)
• 1  cup  (1-inch) pieces red onion
• 1  tablespoon  olive oil
• Cooking spray
• 1/3  cup  chopped fresh basil
• 1 1/2  tablespoons  balsamic vinegar
• 1/4  teaspoon  black pepper, divided
• 2  (16-ounce) tubes polenta, each cut crosswise into 12 slices
• 1/4  teaspoon  salt
• 1/2  cup  (2 ounces) crumbled goat cheese or feta cheese
• Basil sprigs (optional)

Preparation

Preheat oven to 475°.

Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper.

Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.

Nutritional Information

Calories:

288 (23% from fat)

Fat:

7.2g (sat 2.7g,mono 3.2g,poly 0.7g)

Protein:

8.9g

Carbohydrate:

45.3g

Fiber:

7g

Cholesterol:

13mg

Iron:

3.4mg

Sodium:

713mg

Calcium:

109mg