Oven Roasted Vegetables and Polenta

Oven Roasted Vegetables and Polenta
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Oven Roasted Vegetables and Polenta calories by ingredient
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Introduction

Quick and easy, chop veggies ahead of time to save time later. Quick and easy, chop veggies ahead of time to save time later.
Number of Servings: 3

Ingredients

    2 cups broccoli florets
    1 large Onions, raw
    1 large red bell pepper, red
    1 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


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.

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