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

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