Roasted Spring Vegetables Over Creamy Polenta
Spring is in the air and what better way to celebrate the season than with delicious and colorful roasted spring vegetables? Serve them over creamy polenta for a healthy vegetarian dinner that's perfect for the changing seasons.
Servings 4 servings
Calories 314kcal
Ingredients
- 1 bunch asparagus cut into 2-inch segments
- 1 bunch radishes quartered
- 1 small zucchini cut into big chunks
- ¼ cup snow peas
- ¼ red onion chopped (about 1/2 cup)
- 1 Tablespoon olive oil
- 4 cups vegetable broth
- 2 cups water
- 1 cup polenta instant
- 1 cup shredded mozzarella
- 1 Tablespoon butter or olive oil
- 2 Tablespoons chopped fresh basil
Instructions
- Heat your oven to 350°F.
- Toss the asparagus, radishes, zucchini, snow peas, and onion with olive oil and season generously with salt and pepper. Spread onto a sheet pan in a single layer and roast until tender and beginning to char, about 30 minutes.
- Meanwhile, combine the vegetable broth and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low. Slowly whisk in the polenta and cook for 1 minute, until smooth and creamy.
- Stir in the mozzarella and butter. If the polenta is too thick, stir in a little more broth or water to loosen. Season to taste with salt and pepper.
- Spoon the polenta in a serving dish; top with roast vegetables and fresh basil.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 38g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 1149mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1057IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 1mg