Health and Wellness
1smalleggplant, cut into 1-inch slices,
1smallzucchini, sliced into 1-inch half moons,
1bell pepper, sliced,
4Tbsp.olive oil, divided,
2 tsp.Italian seasoning,
1Preheat 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 over vegetables and roast 20 minutes turning once.
2Meanwhile, 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 additional 15 minutes stirring occasionally.
3Cool roasted vegetables briefly, place on a cutting board and roughly chop.
4Spoon polenta into a bowl and top with roasted vegetables and a sprinkle of parmesan cheese.
Serving size: 227g, Total Fat: 8g, Saturated Fat: 1.5g, Sodium: 65mg, Carbohydrates: 41g, Dietary Fiber: 7g, Protein: 6g