Polenta with roasted Mediterranean vegetables
INGREDIENTS
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To best prepare this recipe, cut all of the vegetables a day ahead of time and put into a covered container and refrigerate. You may roast the eggplant, zucchini, mushrooms and red pepper earlier in the day. Cover and refrigerate the vegetables until
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Serves 6
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Ingredients
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1 small eggplant, peeled, cut into 1/4-inch slices
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1 small yellow zucchini, cut into 1/4-inch slices
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1 small green zucchini, cut into 1/4-inch slices
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6 medium mushrooms, sliced
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1 sweet red pepper, seeded, cored and cut into chunks
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2 tablespoons plus 1 teaspoon extra-virgin olive oil
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6 cups water
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1 1/2 cups coarse polenta (corn grits)
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2 teaspoons trans-free margarine
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1/4 teaspoon cracked black pepper
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10 ounces frozen spinach, thawed
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2 plum (Roma) tomatoes, sliced
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6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
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10 ripe olives, chopped
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2 teaspoons oregano
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Directions
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Heat the broiler (grill). Position the rack 4 inches from the heat source.
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Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly
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Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche baking dish with cooking spray.
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In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with 1/8 teaspoon of the black pepper. Remove
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Spread polenta into the base and sides of the baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.
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Drain spinach and press between paper towels. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and the remaining 1/8 teaspoon black peppe
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Nutritional analysis per serving
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Serving size :1 wedge
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Total fat 9 g
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Calories 273
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Protein 7 g
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Cholesterol 0 mg
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Total carbohydrate 41 g
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Dietary fiber 8 g
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Monounsaturated fat 5 g
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Saturated fat 1 g
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Trans fat Trace
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Sodium 155 mg
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Sugars 0 g
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Mayo Clinic Healthy Weight Pyramid Servings
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Vegetables 2
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Fats 2
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Carbohydrates 2
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Sample menu
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DASH Eating Plan Servings
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Grains and grain products 2
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Vegetables 2
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Fats and oils 2
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DASH recommended servings
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Sample DASH menus
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Diabetes Meal Plan Choices
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Nonstarchy vegetables 2
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Fats 2
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Starches 2
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Aug. 19, 2014
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Original article: http://www.mayoclinic.org/healthy-lifestyle/recipes/polenta-with-roasted-mediterranean-vegetables/rcp-20049695
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