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Polenta and Vegetables with Roasted Red Pepper Sauce Recipe

Posted at August 22, 2011 | By : | Categories : Healthy Recipes,Main Dishes | 0 Comment

This filling meatless meal satisfies nearly a quarter of your daily fiber needs.

Ingredients

Serves 4 People

  • 1 cup uncooked instant polenta
  • 2/3 cup grated Parmesan, divided
  • 1/8-1/4 teaspoon cayenne pepper • Vegetable oil cooking spray
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 8 asparagus stalks, ends trimmed
  • 8 scallions, trimmed
  • 2 small Japanese or Italian eggplants, trimmed and halved
  • 1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices
  • 1 cup cherry tomatoes

Sauce

  • 1 jar (12 oz) prepared roasted red peppers, drained
  • 1/3 cup vegetable (or chicken) broth
  • 1 large clove garlic, chopped
  • 3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
  • 1 tablespoon balsamic vinegar

Preparation

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9″ pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side.Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

The Skinny:

280 calories per serving, 7.2 g fat (2.3 g saturated), 45.4 g carbs, 6.1 g fiber, 9.8 g protein

Reference: SELF.com/January 2008

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