Polenta and Vegetables with Roasted Red Pepper Sauce
Polenta is a traditional Italian dish made from ground cornmeal.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Polenta and Vegetables with Roasted Red Pepper Sauce
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Place the red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, until the skins are charred.
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Remove the peppers from the oven and let them cool. Peel off the charred skins, remove the seeds, and chop the flesh.
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In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and cook for 5 minutes, stirring constantly.
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In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant.
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Add the zucchini, eggplant, and cherry tomatoes to the pan. Cook for 5-7 minutes, until the vegetables are tender.
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Add the roasted red pepper flesh to the pan and stir to combine.
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Season with salt and black pepper.
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In a serving dish, spread a layer of polenta. Top with the roasted vegetable mixture.
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Garnish with fresh basil leaves.
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Let the dish rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 50g17%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
