Mediterranean Pepper and Squash Hash with Creamy Polenta Recipe

Ingredients

• 1 7-oz. jar roasted red bell peppers, drained
• 1 tablespoon balsamic vinegar
• 1½ cups low-sodium vegetable broth
• 1 cup dry polenta
• 6 cups cut up summer squash mix (zucchini, yellow, and pattypan)
• 1 cup chopped onion
• 2 Italian frying peppers, halved, seeded, and chopped (2 cups, see intro for tip)
• 12 Castelvetrano olives, crushed (⅓ cup)
• 2 15-oz. cans no-salt-added chickpeas (garbanzo beans), rinsed and drained (3 cups)
• 4 cloves garlic, minced
• 2 teaspoons lemon zest
• ½ cup chopped fresh basil, oregano, and/or flat-leaf parsley
• Sea salt, to taste
• Freshly ground black pepper, to taste