Roasted Italian Vegetables with Polenta
| Yield: | 4 Servings |
| Categories: | Almonds, Low-Fat, Meatless |
| 2 | md | Carrots; cut in 1/2" slices |
| 2 | md | Red potatoes; cut in 1" chunks |
| 1 | md | Red onion; cut in 1/2" slices |
| 1/4 | c | Olive oil |
| 1 | tb | Dried basil |
| 1 | md | Yam; peeled; cut in 1" chunks |
| 1 | Red bell pepper; cut 1/2" slices | |
| 1 | md | Zucchini; cut 1/2" slices |
| 2 | Cloves garlic; chopped | |
| 2 | tb | Balsamic vinegar |
| 14 1/2 | oz | Chicken broth |
| 17 1/2 | oz | Water |
| 1 | c | Instant polenta |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | c | Slivered almonds; toasted * |
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