How To Make Polenta, Roasted Vegetables & Peppered Parmesan Crisps
Make your meals healthier with our yummy vegetable recipes! Whether it’s green and leafy, or bright and colorful veggies, our recipes are the perfect answer. Whip up and serve flavorful vegetable dishes to keep your loved ones full and healthy. Also, if you’re worried about vegetables tasting bland, you don’t have to worry, not with our vegetable recipes. We have all kinds of ways to help you cook delicious but nutritious veggies. So, go on and explore our vegetable recipes!
Serves:
Ingredients
- 1 cup of polenta
- 4 cups of vegetable broth
- 1 cup of Parmesan cheese, grated
- 1 tsp of black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 2 tbsp of olive oil
- Salt, to taste
- Fresh parsley, for garnish
Instructions
-
Preheat the oven to 400°F (200°C).
-
In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta and cook according to package instructions, stirring frequently, until thick and creamy.
-
Meanwhile, on a baking sheet, toss the sliced bell peppers, zucchini, and diced eggplant with olive oil. Season with salt and spread the vegetables in a single layer. Roast for 20-25 minutes until tender and slightly caramelized.
-
In a separate bowl, combine the grated Parmesan cheese and black pepper. Line another baking sheet with parchment paper, then evenly sprinkle the cheese mixture into thin circles. Bake for 5-7 minutes until the cheese is golden and crispy.
-
To serve, divide the creamy polenta among plates. Top with the roasted vegetables and finish with the peppered Parmesan crisps. Garnish with fresh parsley.
Nutrition
- Calories : 390kcal
- Total Fat : 20g
- Saturated Fat : 6g
- Cholesterol : 38mg
- Sodium : 811mg
- Total Carbohydrates : 40g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 14g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
