Gluten Free Vegetable Medley with Polenta Recipe

               
Garden-fresh veggies join silky polenta and Parmesan cheese in this wholesome meat-free recipe. Use this recipe as a side dish or the main event of a vegetarian meal.
Bread icon
Ingredients
Recipe yields 8 servings
Polenta
1/8 tsp salt
1 cup cornmeal
1/2 cup grated Parmesan cheese
2 Tbsp evaporated skim milk
2 Tbsp unsalted butter
Black pepper to taste
Vegetable Medley
2 Tbsp grapeseed oil
1 medium onion, diced
2 garlic cloves, chopped
1 carrot, peeled and diced
1 zucchini, diced
1 summer squash, diced
1 small eggplant, diced
3 Tbsp tomato paste
1 Tbsp chopped fresh parsley
2 tsp fresh thyme
1/4 cup Kalamata pitted olives, halved
Black pepper to taste
2 fresh plum tomatoes, diced
8 fresh basil sprigs, for garnish
Play icon
Directions
Polenta
Step 1

In a saucepan, add salt to 5 cups of water and bring to a boil. Gradually add cornmeal, whisking constantly. Once cornmeal is incorporated, reduce heat to medium and cook until thickened, about 15 minutes, stirring occasionally. Remove saucepan from heat and stir in Parmesan, evaporated skim milk and butter. Season with pepper.

Vegetable Medley
Step 1

In a skillet, heat oil over medium heat until hot. Add onion, garlic, carrot, zucchini, yellow squash and eggplant, and cook, stirring occasionally, until vegetables begin to soften. Stir in tomato paste, parsley and thyme, and cook for 10 minutes. Add olives and heat through. Season with pepper. Remove from heat and stir in fresh tomato.

Step 2

Arrange polenta onto serving plate and make a well in the center. Top with vegetable medley and garnish with basil, if desired.

Time: 60 minutes
Servings: 8
Calories: 165
Make this for: Heart Healthy
Play icon
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:165
total fat:8g
sat fat:1g
cholesterol:12mg
sodium:245mg
total carb:21g
fibers:4g
proteins:4g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Vegetable Medley with Polenta

Leave a Reply

Your email address will not be published. Required fields are marked *

Gluten Free Vegetable Medley with Polenta Recipe

Ingredients
Recipe yields 8 servings
Polenta
1/8 tsp salt
1 cup cornmeal
1/2 cup grated Parmesan cheese
2 Tbsp evaporated skim milk
2 Tbsp unsalted butter
Black pepper to taste
Vegetable Medley
2 Tbsp grapeseed oil
1 medium onion, diced
2 garlic cloves, chopped
1 carrot, peeled and diced
1 zucchini, diced
1 summer squash, diced
1 small eggplant, diced
3 Tbsp tomato paste
1 Tbsp chopped fresh parsley
2 tsp fresh thyme
1/4 cup Kalamata pitted olives, halved
Black pepper to taste
2 fresh plum tomatoes, diced
8 fresh basil sprigs, for garnish
Directions
Step 1

In a saucepan, add salt to 5 cups of water and bring to a boil. Gradually add cornmeal, whisking constantly. Once cornmeal is incorporated, reduce heat to medium and cook until thickened, about 15 minutes, stirring occasionally. Remove saucepan from heat and stir in Parmesan, evaporated skim milk and butter. Season with pepper.

Vegetable Medley
Step 1

In a skillet, heat oil over medium heat until hot. Add onion, garlic, carrot, zucchini, yellow squash and eggplant, and cook, stirring occasionally, until vegetables begin to soften. Stir in tomato paste, parsley and thyme, and cook for 10 minutes. Add olives and heat through. Season with pepper. Remove from heat and stir in fresh tomato.

Step 2

Arrange polenta onto serving plate and make a well in the center. Top with vegetable medley and garnish with basil, if desired.

Share to Email