Preheat the oven to 425 degrees.
Combine the peppers, tomatoes, onion, olive oil and ½ teaspoon salt and pepper on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 15-20 minutes. Remove the pan from the oven, add the zucchini, garlic, thyme and balsamic vinegar. Return the pan to the oven and continue roasting 10 more minutes, or until the zucchini is bright green and slightly tender (not mushy).
Meanwhile, bring 3 cups of water to a boil in a heavy saucepan. Gradually pour the polenta into the water while whisking at the same time. Add 1 teaspoon salt. Lower the heat to a slow simmer and continue to cook the polenta about 20 minutes or until it thickens and begins to pull away from the sides of the pan, stirring frequently so it doesn’t stick to the bottom of the pan. Stir in the cheese and butter and add additional salt to taste if needed.
Serve the polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 30.8mg||9 %|
|Sodium 887.7mg||31 %|
|Potassium 826.4mg||22 %|
|Total Carbohydrate 61.2g||18 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 55.2g|
|Protein 11g||16 %|
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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.
Calories per serving: 405
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