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Roasted Summer Veggies with Parmesan Polenta
FORAGED DISH19Ingredients
60Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant
- 2 medium zucchini
- 2 red bell peppers
- 1 cup cherry tomatoes
- 2 sprigs thyme (leaves, or 1 teaspoon dried thyme)
- 3 Tbsp. olive oil
- salt
- pepper
- 4 cups water
- 1 clove garlic
- 1 tsp. salt
- 1 cup stone ground cornmeal
- 3 Tbsp. butter
- 1/2 cup shredded Parmesan cheese
- 2 Tbsp. heavy cream
- ground black pepper (to taste)
- 2 Tbsp. toasted pine nuts
- 1 sprig thyme (optional)
- grated Parmesan cheese
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1110mg46% |
| Potassium940mg27% |
| Protein13g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber9g36% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C170% |
| Calcium25% |
| Iron15% |
* 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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