Nutrition per serving may change if servings are adjusted.
3 Roma tomatoes, quartered
2 medium yellow summer squash and/or zucchini, cut into 1-inch chunks
1 medium red or green sweet pepper, cut into strips
1 medium red onion, cut in thin wedges
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon cracked black pepper
1 cup frozen shelled sweet soybeans (edamame), thawed
2 tablespoons snipped fresh rosemary, divided
3½ cups water
1 cup quick-cooking polenta
¼ cup shredded Parmesan cheese (1 ounce), divided
Preheat oven to 450°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.
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 ⅛ 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.