Name: Parmesan Polenta with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 bell peppers in assorted colors; 1-2 teaspoons salt; 1 pint grape or cherry tomatoes; 2 teaspoons chopped fresh thyme or rosemary; 4 tablespoons butter; 1 cup coarse cornmeal; 1 tablespoon balsamic vinegar; 2 tablespoons extra-virgin olive oil; 1 small eggplant; 1/2 teaspoon crushed red chili flakes; ½ cup freshly grated Parmesan cheese; 2 garlic cloves; ½ red onion; 3 small or 2 medium-sized zucchini; Kosher salt

parmesan polenta

Make this cozy, simply delicious Parmesan polenta topped with colorful roasted ratatouille-style Mediterranean vegetables when you want a one-bowl vegetarian meal or side.

Milk

Vegetarian

Mediterranean

Gluten Free

Fresh Vegetables

gram

bell pepper

Seasonings

salt

grape tomato

fresh thyme

Butter & Margarine

butter

Flour & Meal

cornmeal

Vinegar

milliliter

balsamic vinegar

Oils

extra virgin olive oil

eggplant

red pepper flakes

Cheese

parmesan cheese

garlic

red onion

zucchini

Coarse Salt

Total polyunsaturated fatty acids

Vitamin C

Vitamins

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Total monounsaturated fatty acids

Saturated Fat

Choline

Pantothenic acid (B5)

Water

Selenium

Minerals

Cholesterol

Vitamin E

Zinc

Sodium

Calories from Fat

Potassium

Phosphorus

Magnesium

Iron

Calcium

Vitamin A

Niacin (B3)

Thiamin (B1)

Manganese

Copper

Vitamin K

Lutein+zeaxanthin

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Alpha-carotene

Lycopene

Riboflavin (B2)

Parmesan Polenta with Roasted Vegetables

Produce

Baking Goods

Dairy

Condiment & Toppings

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