Roasted Rotatouilie
Ingredients
1 small zucchina or yellow summer squash, cubed (1 cup)
1 Tbsp. olive oil
1/8 tsp. salt
1 small eggplant, cubed (3-1/2 cups)
1/8 tsp. Pepper
1 medium yellow sweet pepper, cut into 1-inch strips
2 Large tomatoes, cut into 1-inch strips
1 1/2 tsp. Lemon juice
1 large onion, chopped (2 cups)
1 Roll of Polenta
2 Tbsp. snipped Italian parsley
2-3 cloves of garlic, minced
Directions
Spray a 15x10x1 inches baking dish with a non-stick cooking spray. Combine zucchini or summer squash, eggplant, sweet pepper, onion and parsley in baking dish. Combine garlic, oil, salt, and pepper. Drizzle over vegetables; toss to coat. Roast vegetables, uncovered, in a 450 degree oven for about 20 minutes or till vegetables are tender and lightly browned, stirring once halfway through roasting. Stir in tomatoes and lemon juice. Return to oven for 8 to 10 minutes or till tomatoes are very soft and starting to juice out. Spoon over Polenta, sprinkle with Parmesan cheese.
To prepare Polenta-remove from wrapper and cut into slices. Arrange in a baking dish and spoon tomato sauce over the Polenta. Sprinkle with Parmesan cheese. Cover with foil and bake in the oven with the vegetables for about 15 minutes. Nutrition facts for Polenta are on the wrapper. (However, Polenta is very low in fat)
Dietary Information
Nutrient Analysis: Per serving: (without the Polenta)
Calories: 120
Chol: 2mg
Sodium: 141mg
Fiber: 4gm
Fat: 5gm
CHO: 18gm
Prot: 4gm
Sat. fat: 1
Mufa: 2
Pufa: 1.5
