Dinner

Baked Summer Veggies With Polenta is for Dinner.

Baked Summer Veggies With Polenta takes 30 minutes to prepare.

Baked Summer Veggies With Polenta takes 45 minutes to cook.

Baked Summer Veggies With Polenta makes 8 servings.

The ingredients for Baked Summer Veggies With Polenta are:

2 tbs olive oil
1 tsp salt (I use kosher)
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
2 small - med zucchini, sliced
2 small - med yellow summer squash, sliced
1 large red bell pepper, sliced
3 cups water
1 cup polenta or yellow cornmeal
1/4 parmesan cheese, grated
1/4 monterey jack cheese, grated
balsamic vinegar to drizzle

Here is how you make Baked Summer Veggies With Polenta:

Preheat oven to 350. Place olive oil, 1/2 of the salt, herbs, garlic, and veggies in baking dish and toss to coat. Bake in oven until veggies are cooked through, about 20 to 30 minutes. Meanwhile, boil water in a large pot with the rest of the salt. Add polenta in a steady stream, stirring constantly. Stir polenta until very thick. Add parmesan cheese and remove from heat. Remove veggies from oven, drizzle balsamic vinegar on top, stir. Top with polenta, smoothing over veggies. Sprinkle monterey jack cheese over the top and return to oven until golden and cheese is melted. Makes 6 to 8 good-sized portions. Number of Servings: 8Recipe submitted by SparkPeople user ERIUTOO.

The nutritional information for Baked Summer Veggies With Polenta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 161.4

• Total Fat: 7.9 g
• Cholesterol: 10.4 mg
• Sodium: 490.3 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 2.8 g
• Protein: 6.9 g

The dietary needs meet for Baked Summer Veggies With Polenta is Vegetarian