Wednesday, November 24, 2010

Healthy Roasted Vegetables with Polenta and Red Pepper Sauce

It seems like forever since I've posted a healthy recipe.

You know, the ones that aren't slathered in icing and laden in butter? The boring ones?

Well, they don't have to be...right?

In fact, if it isn't good, consider me out! But in a world where everything is low-fat-this and diet-that, where's someone to turn?
To The Messie Kitchen, of course! Believe me, the next few days (and weeks probably) are seasonal, and I'm not going to make my mashed potatoes light. I just won't! However, there are plenty of good-for-you foods that you can easily whip up on a weeknight that will satisfy and help you save up for..ohh I don't know, TOMORROW!!!
You will have to forgive the pictures...horrible lighting in my house. You get the idea though. Now, I am no where near a vegetarian, but I LOVE my veggies. If I could redo this recipe (and I will), I would make a few changes.
1. I would substitute the eggplant for zucchini. It didn't brown too well and it was a little dry.
2. I would use just a touch more oil to coat the veggies.
3. I would toss in a sliced red onion

But everything else was great. I know I've had polenta on here a couple times and it's gotten mixed reviews, but you should try it. Or give it another chance-- it's good!
So, tighten up your belts, because a huge plate of this isn't going to break the bank. You'll still have room for punkin pie!

What ya need (adapted from Self):
1 tube pre cooked polenta
2/3 cup grated Parmesan, divided
1/8 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoon chopped fresh or oregano or 1 tablespoon dried
1/4 cup fresh lemon juice
1 - 2 tablespoon olive oil
16 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, sliced (I'd swap for zucchini!)
1 medium-large yellow squash cut into 1/3-inch-thick slices
1 cup cherry tomatoes

1 jar (12 ounces) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoon chopped fresh chives(plus extra for garnish)
1 tablespoon balsamic vinegar

 What ya do:1. Slice up your precooked polenta thinly and then mash up with a fork or even your hands. Mix in 1/3 cup of parmesan and cayenne pepper until well incorporated. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer. Heat broiler.
2. Whisk garlic, oregano, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter.
3. Combine all sauce ingredients in a blender or food processor and blend until smooth.
4. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

Delicious. Like I said, I would have swapped out the eggplant and added in some red onion. Give this a try for your veggie loving family!

And Happy Thanksgiving EVE!!!

1 comment:

Christina said...

you had me at red pepper sauce... :) have a wonderful thanksgiving!! xo