Roasted Fall Vegetables

Roasted Fall Vegetables
Servings: 6 Prep 20 mins Roast 450°F 30 mins

Ingredients

  • Flavored Polenta (recipe follows)
  • 2 medium-size zucchini (3/4 pound)
  • 2 medium-size summer squash (3/4 pound)
  • 1 small butternut squash (1-1/2 pounds), peeled and seeded
  • 2 sweet red peppers, seeded
  • 4 tablespoons reduced-fat Italian dressing
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup spicy tomato pasta sauce, heated

Make It

1. Prepare Flavored Polenta (see recipe below).

2. Heat oven to 450 degree F.

3. Cut zucchini and yellow squash in half lengthwise, then across into 1-inch pieces. Cut butternut squash and red peppers into 1-inch pieces. In a large bowl, toss together zucchini, summer and butternut squash, red peppers, dressing, salt and black pepper.

4. Coat 2 baking sheets with nonstick cooking spray. Divide vegetables between the pans. Roast at 450 degree F for 15 minutes. Turn vegetables over; roast 15 minutes more until tender.

5. To serve, spoon warm tomato sauce over pieces of polenta. Top with roasted vegetables. Makes 6 servings.

Flavored Polenta

Cook 2 mins

Ingredients

  • 3 1/2 cups skim milk
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1 cup polenta cornmeal (such as Colavita)
  • 1/2 cup shredded Asiago cheese
  • 1/4 cup shredded fresh basil

Make It

1. Coat 9 x 9-inch glass baking dish with nonstick cooking spray. In a large saucepan, mix milk, garlic salt, and black pepper. Bring to a simmer over medium-high heat. Gradually whisk in polenta cornmeal. Cook, whisking continuously, for about 2 minutes, until thick. Add a little hot water if mixture becomes too thick. Stir in Asiago cheese and basil. Spread polenta in the prepared baking dish. Allow to set up at room temperature.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 249, Fat, total (g): 5, chol. (mg): 11, sat. fat (g): 2, carb. (g): 42, fiber (g): 5, pro. (g): 11, sodium (mg): 796, Percent Daily Values are based on a 2,000 calorie diet.