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veggie board


4 servings

MacGourmet downloadPolenta with Roasted Vegetables. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Polenta with Roasted Vegetables


  • 4 cups zucchini, cut into 1 inch pieces
  • 2 ½ cups red bell pepper, cut into 1 inch pieces
  • 1 cup red onion, cut into 1 inch pieces
  • 1 teaspoon olive oil
  • cooking spray
  • cup chopped fresh basil
  • 1 ½ tablespoons balsamic vinegar
  • ¼ teaspoon black pepper, divided
  • 2 ounce 16 tubes polenta, each cut crosswise into 12 slices
  • ¼ teaspoon salt
  • ½ cup crumbled feta cheese
  • basil sprigs (optional)


1) Preheat oven to 475 degrees.
2) Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475 degrees for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.


5 points per serving


balsamic, basil, bell, onion, pepper, polenta, red, red, zucchini


zucchini red bell pepper red onion basil balsamic polenta