Home Previous Next

strongwomen.com via Valeriemaha


6 servings

MacGourmet downloadRoasted Vegetables and Polenta . To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Roasted Vegetables and Polenta


  • 2 medium zucchini, about 4 cups, cut into 1-inch slices
  • 2 red bell peppers, about 2 ½ cups, cut into 1-inch slices
  • 1-2 tablespoons olive oil
  • cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon black pepper
  • 2, ounce, 16 tubes polenta, each tube cut into 12 slices
  • ¼ teaspoon salt
  • ¼ cup crumbled Feta cheese
  • Basil leaves


Combine zucchini, red pepper, and onion with olive oil in a large bowl.
Spread on a jelly-roll pan in a single layer. Bake for 25 minutes or until tender, stirring once or twice. Mix in chopped basil, balsamic vinegar, and black pepper.
Preheat broiler. Place polenta slices on a baking sheet coated lightly with olive oil.
Sprinkle with pepper. Broil on each side until lightly browned. Arrange slices on a plate. Spoon roasted vegetables over polenta and sprinkle with Feta. Garnish with basil.


This recipe adds a unique twist to roasted vegetables, which are always delicious, but most especially this time of year when you can get them fresh at a local Farmer’s Market.
Yields: 6 servings


Nutrition information (approx. 6 servings per recipe): 392 calories, 12.5 g protein, 12 g fat (4 g saturated fat), 61 g carbohydrate, 154 mg vitamin C, 198 mg calcium


balsamic, basil, peppers, vinegar, zucchini


zucchini peppers balsamic vinegar basil