Polenta with roasted vegetables

Name: Polenta with roasted vegetables
Ingredients: 1 small yellow zucchini, cut into 1/4-inch slices; 1 small green zucchini, cut into 1/4-inch slices; 1 small eggplant, peeled, cut into 1/4-inch slices; 6 medium mushrooms, sliced; 1 sweet red pepper, seeded, cored and cut into chunks; 2 tablespoons plus 1 teaspoon extra-virgin olive oil; 6 cups water; 1 1/2 cups coarse polenta (corn grits); 2 teaspoons trans-free margarine; 1/4 teaspoon cracked black pepper; 10 ounces frozen spinach, thawed; 2 plum (Roma) tomatoes, sliced; 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped; 10 ripe olives, chopped; 2 teaspoons oregano

www.mayoclinic.org

Looking for a new way to use zucchini? Give it a Mediterranean twist and serve with baked polenta.

View full recipe on www.mayoclinic.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mayoclinic.org.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Mixing bowl
Baking dish
Cooking spray
Saucepan
Whisk
Wooden spoon
Paper towel
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Pastry brush
Spatula
Colander
Oven mitt
Serving platter

Ingredients

1 small yellow zucchini, cut into 1/4-inch slices
1 small green zucchini, cut into 1/4-inch slices
1 small eggplant, peeled, cut into 1/4-inch slices
6 medium mushrooms, sliced
1 sweet red pepper, seeded, cored and cut into chunks
2 tablespoons plus 1 teaspoon extra-virgin olive oil
6 cups water
1 1/2 cups coarse polenta (corn grits)
2 teaspoons trans-free margarine
1/4 teaspoon cracked black pepper
10 ounces frozen spinach, thawed
2 plum (Roma) tomatoes, sliced
6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
10 ripe olives, chopped
2 teaspoons oregano