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INGREDIENTS

2 md Red potatoes; cut in 1"
1 md Yam; peeled; cut in 1"
1/2 c Slivered almonds; toasted *
14 1/2 oz Chicken broth
2 md Carrots; cut in 1/2" slices
1 c Instant polenta
1 Red bell pepper; cut 1/2"
1 md Zucchini; cut 1/2" slices
1 tb Dried basil
2 tb Balsamic vinegar
17 1/2 oz Water
1/4 c olive oil
1 md Red onion; cut in 1/2"
2 Garlic ; chopped
1/4 c Grated Parmesan cheese

Servings

INSTRUCTIONS

Heat oven to 450 degrees. Place carrots, potatoes and onion on baking sheet with sides. Add oil and basil; toss to coat. Cover with aluminum foil and bake for 1/2 hour. Remove foil; add yam, pepper, zucchini, garlic and vinegar; toss. Return to oven and continue baking about 20 minutes, tossing occasionally, until vegetables are just tender. Meanwhile, in medium saucepan bring broth and water to boil. Mix in polenta; reduce heat to medium. Cool, stirring constantly, until thickened, about 3 to 4 minutes. Mix in cheese and stir until melted. Add almonds to vegetables; toss. Season with salt and pepper. Divide polenta equally on four serving plates. Top with roasted vegetables. Servings: 4 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. (PER SERVING: 570 Calories; 26 g Fat; 4 mg Cholesterol; 562 mg Sodium; 75 g Carbohydrate; 11 g Fiber; 13 g Protein.) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh on Apr 08, 1998

NOTES

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Roasted Italian Vegetables with Polenta

2 md Red potatoes; cut in 1" 
1 md Yam; peeled; cut in 1" 
1/2 c Slivered almonds; toasted * 
14 1/2 oz Chicken broth 
2 md Carrots; cut in 1/2" slices 
1 c Instant polenta 
1  Red bell pepper; cut 1/2" 
1 md Zucchini; cut 1/2" slices 
1 tb Dried basil 
2 tb Balsamic vinegar 
17 1/2 oz Water 
1/4 c olive oil 
1 md Red onion; cut in 1/2" 
2  Garlic chopped
1/4 c Grated Parmesan cheese

Heat oven to 450 degrees. Place carrots, potatoes and onion on baking sheet  with sides. Add oil and basil; toss to coat. Cover with aluminum foil and  bake for 1/2 hour. Remove foil; add yam, pepper, zucchini, garlic and  vinegar; toss. Return to oven and continue baking about 20 minutes, tossing  occasionally, until vegetables are just tender. Meanwhile, in medium  saucepan bring broth and water to boil. Mix in polenta; reduce heat to  medium. Cool, stirring constantly, until thickened, about 3 to 4 minutes.  Mix in cheese and stir until melted. Add almonds to vegetables; toss.  Season with salt and pepper. Divide polenta equally on four serving plates.  Top with roasted vegetables.    Servings: 4    * To toast almonds, spread in an ungreased baking pan. Place in 350 degree  oven and bake 5 to 10 minutes or until almonds are light brown; stir once  or twice to assure even browning. Note that almonds will continue to brown  slightly after removing from oven.    (PER SERVING: 570 Calories; 26 g Fat; 4 mg Cholesterol; 562 mg Sodium; 75 g  Carbohydrate; 11 g Fiber; 13 g Protein.)    See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap    Recipe by: Almond Board of California    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,  1998

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Nutrition

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Serving Size: 1 Serving (1321g)
Recipe Makes: 4 Servings

Calories: 203
Calories from Fat: 44 (22%)

Amt Per Serving		% DV

	Total Fat 4.9g	6 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.6g
Cholesterol 2.8mg		1 %
Sodium 245.1mg		8 %
Potassium 180.4mg		5 %
Total Carbohydrate 33.2g		10 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 31.9g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 203

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