Pan-Seared Polenta With Mediterranean Vegetables Recipe

Name: Pan-Seared Polenta With Mediterranean Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cubed peeled eggplant (about 1 small); 1/2 teaspoon salt; 1 (12-ounce) jar roasted red bell peppers; 2 teaspoons olive oil; 2 small zucchini, sliced in half lengthwise, then cut into 1/2-inch-thick slices (about 3 cups); 1 cup chopped onion; 3 garlic cloves, minced; 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained; 2 tablespoons red wine vinegar; 1/4 teaspoon freshly ground black pepper; 1 (17-ounce) tube polenta, cut into 8 slices; Olive oil-flavored cooking spray; 1/4 cup thinly sliced fresh basil; 1/4 cup toasted pine nuts; 1/4 cup grated Parmesan cheese

Servings: persons

4 cups cubed peeled eggplant (about 1 small)
1/2 teaspoon salt
1 (12-ounce) jar roasted red bell peppers
2 teaspoons olive oil
2 small zucchini, sliced in half lengthwise, then cut into 1/2-inch-thick slices (about 3 cups)
1 cup chopped onion
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground black pepper
1 (17-ounce) tube polenta, cut into 8 slices
Olive oil-flavored cooking spray
1/4 cup thinly sliced fresh basil
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese

1
Sprinkle eggplant with 1/2 teaspoon salt in a colander; let stand 30 minutes. Rinse well; pat dry with paper towels.
2
Drain roasted bell peppers; cut peppers into 1-inch pieces. Set aside.
3
Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, and onion; saute 8 minutes. Add garlic and roasted bell pepper; cook 1 minute. Add tomatoes, vinegar, and pepper; cook over medium heat, stirring occasionally, 8 minutes or until vegetables are tender. Set aside and keep warm.
4
Wipe pan with paper towels, and heat over medium-high heat. Coat polenta with cooking spray; add to pan. Sear on each side 3 to 4 minutes or until browned.
5
Place 2 slices of polenta on each of 4 plates; top evenly with eggplant mixture, basil, pine nuts, and cheese.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups cubed peeled eggplant (about 1 small), 1/2 teaspoon salt, 1 (12-ounce) jar roasted red bell peppers, 2 teaspoons olive oil, and more.

Yes, Pan-Seared Polenta With Mediterranean Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Polenta With Mediterranean Vegetables

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