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Roasted Summer Vegetable Polenta Bowls
NEIGHBORFOOD14Ingredients
60Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 zucchini (in ½ inch chunks)
- 1 yellow squash (in ½ inch chunks)
- 1 eggplant (in ½ inch chunks)
- 1 pt. cherry tomatoes
- 1/2 yellow onion (sweet, chopped into thin slices)
- 3 Tbsp. olive oil
- 2 tsp. smoked paprika
- kosher salt
- fresh ground black pepper
- 4 cups water (or use 2 cups chicken broth and 2 cups water for a richer polenta)
- 1 tsp. salt
- 1 cup polenta cornmeal
- 3 Tbsp. salted butter
- 1 cup sharp cheddar cheese
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium1050mg44% |
| Potassium1380mg39% |
| Protein15g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber13g52% |
| Sugars10g |
| Vitamin A45% |
| Vitamin C60% |
| Calcium30% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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