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Roasted Vegetable Bruschetta on Pesto Polenta Bites
PORT AND FIN16Ingredients
75Minutes
25Calories
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Ingredients
US|METRIC
40 SERVINGS
- vegetables
- 1 carrot (sliced diagonally into rounds)
- 1 broccoli (small crown, cut into florets)
- 1/2 onion (small, cut into strips)
- 10 spears asparagus
- olive oil
- salt
- pepper
- 1/2 cup sun-dried tomatoes in oil (drained and coarsely chopped)
- 1/3 cup artichoke hearts (in oil, drained and coarsely chopped)
- polenta
- 1 cup polenta (or coarse cornmeal)
- 2/3 cup basil pesto
- 1/4 tsp. salt
- goat cheese (crumbled, optional)
- balsamic reduction (optional)
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NutritionView More
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25Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories25Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium70mg3% |
| Potassium115mg3% |
| Protein1g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber1g4% |
| Sugars<1g |
| Vitamin A10% |
| Vitamin C25% |
| Calcium2% |
| Iron2% |
* 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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