Free Recipe Roasted Italian Vegetables with Polenta
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted Italian Vegetables with Polenta Recipe
2 md Carrots; cut in 1/2 slices
2 md Red potatoes; cut in 1
-chunks
1 md Red onion; cut in 1/2
-slices
1/4 c Olive oil
1 tb Dried basil
1 md Yam; peeled; cut in 1
-chunks
1 Red bell pepper; cut 1/2
-slices
1 md Zucchini; cut 1/2 slices
2 Cloves garlic; chopped
2 tb Balsamic vinegar
14-1/2 oz Chicken broth
17-1/2 oz Water
1 c Instant polenta
1/4 c Grated Parmesan cheese
1/2 c Slivered almonds; toasted *
Roasted Italian Vegetables with Polenta Preparation
Heat oven to 450 degrees. Place carrots, potatoes and onion on baking sheet with sides. Add oil and basil; toss to coat. Cover with aluminum foil and bake for 1/2 hour. Remove foil; add yam, pepper, zucchini, garlic and vinegar; toss. Return to oven and continue baking about 20 minutes, tossing occasionally, until vegetables are just tender. Meanwhile, in medium saucepan bring broth and water to boil. Mix in polenta; reduce heat to medium. Cool, stirring constantly, until thickened, about 3 to 4 minutes. Mix in cheese and stir until melted. Add almonds to vegetables; toss. Season with salt and pepper. Divide polenta equally on four serving plates. Top with roasted vegetables. Servings: 4 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. (PER SERVING: 570 Calories; 26 g Fat; 4 mg Cholesterol; 562 mg Sodium; 75 g Carbohydrate; 11 g Fiber; 13 g Protein.) See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
Cooking Temperature:
Recipe Serves: 4
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