Roasted Vegetables Over Rosemary Polenta

Roasted Vegetables Over Rosemary Polenta

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From: Diabetic Living Magazine

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

Ingredients 6 servings

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Original recipe yields 6 servings
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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Divide polenta among 6 serving plates and sprinkle with remaining 2 tablespoons Parmesan cheese. Serve with vegetables.

Nutrition information

  • Serving size: ½ cup polenta with ¾ cup vegetables
  • Per serving: 278 calories; 6 g fat(1 g sat); 8 g fiber; 47 g carbohydrates; 10 g protein; 33 mcg folate; 2 mg cholesterol; 5 g sugars; 1,265 IU vitamin A; 43 mg vitamin C; 108 mg calcium; 2 mg iron; 308 mg sodium; 317 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1½ vegetable,1 fat

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