Summer Squash Saute over Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sun-dried tomato-flavored polenta and pesto packs this summer sauté dish with loads of flavor. Squash, zucchini, and roasted red peppers add color and texture to this tasty meal. Ingredients:
garlic-flavored cooking spray |
1 (16-ounce) package sun-dried tomato-flavored polenta, cut into 12 slices |
2 tablespoons pesto |
2 tablespoons water |
2 cups sliced yellow squash |
2 cups sliced zucchini |
1 (7-ounce) jar roasted red peppers, drained and cut into strips |
1/2 cup (2 ounces) shredded fresh parmesan cheese |
Directions:
1. Place polenta slices on a baking sheet coated with cooking spray. Broil 3 1/2 inches from heat 5 minutes on each side or until lightly browned.
2. While polenta bakes, coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add pesto and water, stirring well. Add yellow squash and zucchini; cover and cook 5 minutes or until vegetables are tender. Add red peppers; cook until thoroughly heated.
3. To serve, spoon zucchini mixture evenly over polenta, and sprinkle with cheese.
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