Summer Squash Saute Over Polenta

1. 1

   Place polenta slices on a baking sheet coated with cooking spray. Broil 3 1/2 inches from heat 5 minutes on each side or until lightly browned.

2. 2

   While polenta bakes, coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add pesto and water, stirring well. Add yellow squash and zucchini; cover and cook 5 minutes or until vegetables are tender. Add red peppers; cook until thoroughly heated.

3. 3

   To serve, spoon zucchini mixture evenly over polenta, and sprinkle with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.