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| Roasted Italian Vegetables with Polenta |
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| 2 |
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medium carrots, sliced 1/2 inch thick |
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| 2 |
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medium red potatoes, cut into 1-inch chunks |
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| 1 |
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medium red onion, sliced 1/2 inch thick |
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| 1/4 cup |
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olive oil |
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| 1 Tbs |
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dried basil |
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| 1 |
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medium yam, peeled, cut into 1-inch chunks |
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| 1 |
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red bell pepper, sliced 1/2 inch wide |
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| 1 |
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medium zucchini, sliced 1/2 inch thick |
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| 2 |
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cloves garlic, chopped |
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| 2 Tbs |
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balsamic vinegar |
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| 1 |
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can (14 1/2 ounces) chicken broth |
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| 17 1/2 oz |
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water |
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| 1 cup |
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instant polenta |
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| 1/4 cup |
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grated Parmesan cheese |
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| 1/2 cup |
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slivered almonds, toasted |
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| 1 |
Heat oven to 450 degrees. |
| 2 |
Place carrots, potatoes and onion on baking sheet with sides. Add oil and basil; toss to coat. Cover with aluminum foil and bake for 1/2 hour. |
| 3 |
Remove foil; add yam, pepper, zucchini, garlic and vinegar; toss. Return to oven and continue baking about 20 minutes, tossing occasionally, until vegetables are just tender. |
| 4 |
Meanwhile, in medium saucepan bring broth and water to boil. Mix in polenta; reduce heat to medium. Cool, stirring constantly, until thickened, about 3 to 4 minutes. |
| 5 |
Mix in cheese and stir until melted. Add almonds to vegetables; toss. Season with salt and pepper. |
| 6 |
Divide polenta equally on four serving plates. Top with roasted vegetables. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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570.00 |
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% Daily Value |
| Total Fat 26.00g |
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40% |
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| Sodium 562.00mg |
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23% |
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| Carbohydrates 75.00mg |
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25% |
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| Dietary Fiber 11.00g |
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44% |
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| Protein 13.00g |
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26% |
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| Cooking Tips |
| To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
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| Recipe Type |
| Main Dish, Vegetarian |
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| Recipe Source |
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