Roasted Vegetable Salsa With Grilled Polenta Cakes Recipe

Name: Roasted Vegetable Salsa With Grilled Polenta Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups (1-inch) cubed peeled eggplant (about 1 medium); 2 cups (1-inch) cubed red bell pepper (about 1 medium); 1 1/2 cups (1-inch) pieces onion (about 1 medium); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 whole garlic head; 2 cups (1-inch) pieces seeded tomato (about 2 medium); 1 1/2 teaspoons grated lemon rind; 2 tablespoons fresh lemon juice; 1/2 cup coarsely chopped fresh basil; 1/4 teaspoon dark sesame oil; 1 (17-ounce) tube refrigerated polenta, cut into 1/2-inch slices; Cooking spray

Servings: persons

4 1/2 cups (1-inch) cubed peeled eggplant (about 1 medium)
2 cups (1-inch) cubed red bell pepper (about 1 medium)
1 1/2 cups (1-inch) pieces onion (about 1 medium)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 whole garlic head
2 cups (1-inch) pieces seeded tomato (about 2 medium)
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh basil
1/4 teaspoon dark sesame oil
1 (17-ounce) tube refrigerated polenta, cut into 1/2-inch slices
Cooking spray

1
Preheat oven to 425u00b0.
2
Place eggplant, bell pepper, and onion in a single layer on a large jelly-roll pan. Drizzle vegetables with oil; sprinkle with salt and pepper.
3
Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off pointed end of garlic head 1/4 inch from top. Wrap garlic in foil, and place on pan. Bake at 425u00b0 for 30 minutes. (Do not stir vegetables.)
4
Stir tomato into vegetables, and bake an additional 10 minutes or until vegetables are beginning to brown. Cool in pan on a wire rack 10 minutes.
5
Unwrap garlic. Separate cloves; squeeze to extract pulp into a food processor. Discard skins. Add roasted vegetables, lemon rind, and next 3 ingredients to garlic pulp; pulse 12 times or until chunky, scraping sides of bowl once. Set aside.
6
While vegetables bake, heat a cast-iron grill pan over high heat 4 minutes. While pan heats, pat polenta slices dry with paper towels; coat both sides with cooking spray. Coat pan with cooking spray. Add polenta slices, in batches, to pan; cook 5 minutes on each side or until thoroughly heated and scored with grill marks. Remove from pan; keep warm.
7
Spoon 1 1/2 tablespoons salsa over each polenta cake, reserving remaining salsa for another use. Serve warm.

245

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 14 ingredients. The key ingredients include: 4 1/2 cups (1-inch) cubed peeled eggplant (about 1 medium), 2 cups (1-inch) cubed red bell pepper (about 1 medium), 1 1/2 cups (1-inch) pieces onion (about 1 medium), 1 tablespoon olive oil, and more.

Yes, Roasted Vegetable Salsa With Grilled Polenta Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Salsa With Grilled Polenta Cakes

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