Squash and Eggplant Casserole

Name: Squash and Eggplant Casserole
Ingredients: 1 tablespoon olive oil; 1 large onion, cut into 8 wedges; 12 baby corn; 1 small or ½ large butternut squash, peeled, quartered lengthwise, seeded, and cut across into 1-inch slices; 1 eggplant, halved lengthwise and cut across into 1-inch slices; 1 red bell pepper, seeded and cut into ½-inch pieces; ½ cup dry white wine; 2 cups reduced-sodium vegetable broth; Salt; pepper; 2 tablespoons slivered almonds; 1 garlic clove, finely chopped; Finely shredded or coarsely grated zest of 1 lemon; 5 tablespoons chopped parsley; 1 cup instant polenta; ¼ cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh oregano

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main CoursesSpecial diet : | VegetarianIngredientsVegetables1 tablespoon

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Ingredients

1 tablespoon olive oil
1 large onion, cut into 8 wedges
12 baby corn
1 small or ½ large butternut squash, peeled, quartered lengthwise, seeded, and cut across into 1-inch slices
1 eggplant, halved lengthwise and cut across into 1-inch slices
1 red bell pepper, seeded and cut into ½-inch pieces
½ cup dry white wine
2 cups reduced-sodium vegetable broth
Salt
pepper
2 tablespoons slivered almonds
1 garlic clove, finely chopped
Finely shredded or coarsely grated zest of 1 lemon
5 tablespoons chopped parsley
1 cup instant polenta
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh oregano