Cheesy Polenta with Roasted Vegetables

Ingredients

  • ½ teaspoon salt
  • 3 pounds eggplant, cut into 1/4-inch-thick slices
  • 2 ½ cups water
  • 12 fresh basil leaves
  • 4 tablespoons grated Parmesan cheese, divided
  • 3 zucchini, cut into 1/4-inch-thick rounds
  • 2 ½ cups low-sodium chicken broth
  • + 5 more ingredients
    • ½ teaspoon pepper
    • 4 large bell peppers, cut into wedges
    • 1 ½ cups instant polenta
    • ¼ cup crumbled goat cheese
    • Olive oil cooking spray

1. Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3-4 minutes per side or until golden. Transfer to plate; set aside. 2. Bring chicken broth and water to a boil in a pan; ...

View full recipe at My Recipes

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