Polenta with Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
1. Preheat oven to 475°.
2. 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.
3. 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.
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