Roasted italian vegetables with polenta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Carrots; cut in 1/2\" slices |
| 2 | mediums | Red potatoes; cut in 1\" chunks |
| 1 | medium | Red onion; cut in 1/2\" slices |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Dried basil |
| 1 | medium | Yam; peeled; cut in 1\" chunks |
| 1 | Red bell pepper; cut 1/2\" slices | |
| 1 | medium | Zucchini; cut 1/2\" slices |
| 2 | Cloves garlic; chopped | |
| 2 | tablespoons | Balsamic vinegar |
| 14½ | ounce | Chicken broth |
| 17½ | ounce | Water |
| 1 | cup | Instant polenta |
| ¼ | cup | Grated Parmesan cheese |
| ½ | cup | Slivered almonds; toasted * |
Directions
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 ½ 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@...> on Apr 08, 1998