Oven Roasted Vegetables and Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Directions:
1. Preheat oven to 400 degrees.
2. Mix broth, balsamic vinegar, garlic powder, and paprika in a large bowl
3. Clean & cut all vegetables into bite-sized pieces and toss them into broth mixture until well coated.
4. Place vegetable onto cookie sheet lined with parchment paper.
5. Bake for about 10 minutes until they begin to soften. (Turn ½ way through – don’t let it burn!)
6. While veggies are cooking, brown polenta circles in non-stick skillet, covered, over medium heat, turning to brown both sides.
7. Serve vegetables over polenta slices.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user YOLESLIE.
2 cups broccoli florets1 large Onions, raw 1 large red bell pepper, red1 medium Zucchini 1 cup Green Beans .25 cup Vegetable Broth 2 tbsp Balsamic Vinegar 2 tsp Paprika 1 tsp Garlic powder 1 tube pre-cooked Polenta
Directions:
1. Preheat oven to 400 degrees.
2. Mix broth, balsamic vinegar, garlic powder, and paprika in a large bowl
3. Clean & cut all vegetables into bite-sized pieces and toss them into broth mixture until well coated.
4. Place vegetable onto cookie sheet lined with parchment paper.
5. Bake for about 10 minutes until they begin to soften. (Turn ½ way through – don’t let it burn!)
6. While veggies are cooking, brown polenta circles in non-stick skillet, covered, over medium heat, turning to brown both sides.
7. Serve vegetables over polenta slices.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user YOLESLIE.
Nutritional Info Amount Per Serving
- Calories: 203.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 622.2 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 8.4 g
- Protein: 7.7 g
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