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Nutrition Facts
Serving Size 230 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 65 mg 3%
Total Carbohydrate 41 g 14%
Dietary Fiber 7 g 28%
Sugars 6 g
Protein 6 g
Vitamin A 15% Iron 6%
Vitamin C 50% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Vegetable Ragu with Polenta

Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

1 purple eggplant, cut into 1 inch slices
1 zucchini, chopped
1 white onion, chopped
5 mushrooms, sliced
1 red bell pepper, chopped
1/4 cup(s) Parmesan Cheese Shredded
4 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
1 garlic, chopped
2 Tsp Italian seasoning
1 1/4 cup(s) traditional polenta
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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 over 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 additional 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 cheese.



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