Made with edamame, a variety of healthy vegetables and served over hearty polenta, this recipe is vegetarian, flavorful, and filling. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Combine tomatoes, summer squash, sweet pepper, and onion in a large roasting pan. Drizzle vegetables with oil and sprinkle with salt, and black pepper. Toss lightly to coat.

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  • Roast, uncovered, for 12 minutes. Remove from oven. Gently stir in soybeans and 1 tablespoon of the rosemary; roast, uncovered, 5 minutes more or until vegetables are just tender.

  • Meanwhile, in a medium saucepan bring water and 1/8 teaspoon salt to boiling; gradually stir in polenta. Reduce heat; cook and stir 5 to 8 minutes or until desired consistency. Stir in 1 tablespoon rosemary and 2 tablespoons of the Parmesan cheese.

  • Divide polenta among 6 serving plates and sprinkle with remaining 2 tablespoons Parmesan cheese. Serve with vegetables.

Nutrition Facts

278 calories; 5.5 g total fat; 1.1 g saturated fat; 2 mg cholesterol; 308 mg sodium. 317 mg potassium; 47.3 g carbohydrates; 8.4 g fiber; 5 g sugar; 10 g protein; 1265 IU vitamin a iu; 43 mg vitamin c; 33 mcg folate; 108 mg calcium; 2 mg iron; 22 mg magnesium;