Vegetable Ragu with Polenta

Prep Time:
30 minutes
Cook Time:
20 minutes
Makes:
6 servings
Source

Health and Wellness

Ingredients

1smalleggplant, cut into 1-inch slices,

1smallzucchini, sliced into 1-inch half moons,

1smallonion, chopped,

5mushrooms, halved,

1bell pepper, sliced,

4Tbsp.olive oil, divided,

2Tbsp.balsamic vinegar,

1clovegarlic, chopped,

2 tsp.Italian seasoning,

1 1/2c.polenta,

1/4c.parmesan cheese,

Directions

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.

Nutritional Information

Serving size: 227g, Total Fat: 8g, Saturated Fat: 1.5g, Sodium: 65mg, Carbohydrates: 41g, Dietary Fiber: 7g, Protein: 6g

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