Vegetable Ragu with Polenta
1 small eggplant, cut into 1-inch slices
1 small zucchini, sliced into 1-inch half moons
1 small onion, chopped
5 mushrooms, halved
1 bell pepper, sliced
4 Tbsp. olive oil, divided
2 Tbsp. balsamic vinegar
1 clove garlic, chopped
2 tsp. Italian seasoning
1 1/2 c. polenta
1/4 c. parmesan cheese
Preheat oven to 450°F. Place all veggies in a single layer on a foil lined sheet pan.
Combine half of olive oil with balsamic vinegar, garlic and Italian seasoning. Drizzle ove
r vegetables and roast 20 minutes turning once.
Meanwhile, fill a large pot with 6 cups of water and bring to boil. Add polenta and whisk
briskly. Cook on high 5 minutes stirring constantly, then reduce heat to Low and cook an a
dditional 15 minutes stirring occasionally.
Cool roasted vegetables briefly, place on a cutting board and roughly chop.
Spoon polenta into a bowl and top with roasted vegetables and a sprinkle of parmesan chees
Serving size: 227g, Total Fat: 8g, Saturated Fat: 1.5g, Sodium: 65mg, Carbohydrates: 41g,
Dietary Fiber: 7g, Protein: 6g
Health and Wellness