Directions:
- Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3–4 minutes per side or until golden. Transfer to plate; set aside.
- Bring chicken broth and water to a boil in a pan; slowly whisk in polenta. Simmer for 5 minutes or until thickened. Stir in goat cheese and 3 tablespoons Parmesan cheese.
- Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1505.35 Kcal (6303 kJ) | ||
| Calories from fat | 365.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.61g | 62% | |
|---|---|---|---|
| Cholesterol | 87.41mg | 29% | |
| Sodium | 2467.85mg | 103% | |
| Potassium | 4634.05mg | 99% | |
| Total Carbs | 229.08g | 76% | |
| Sugars | 73.75g | 295% | |
| Dietary Fiber | 58.12g | 232% | |
| Protein | 69.27g | 139% | |
| Vitamin C | 513.1mg | 855% | |
| Vitamin A | 18.9mg | 631% | |
| Iron | 203.5mg | 1130% | |
| Calcium | 1400.1mg | 140% | |
| Amount Per 100 g | |||
| Calories | 41.36 Kcal (173 kJ) | ||
| Calories from fat | 10.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 62% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 29% | |
| Sodium | 67.81mg | 103% | |
| Potassium | 127.33mg | 99% | |
| Total Carbs | 6.29g | 76% | |
| Sugars | 2.03g | 295% | |
| Dietary Fiber | 1.6g | 232% | |
| Protein | 1.9g | 139% | |
| Vitamin C | 14.1mg | 855% | |
| Vitamin A | 0.5mg | 631% | |
| Iron | 5.6mg | 1130% | |
| Calcium | 38.5mg | 140% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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