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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

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Directions

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  • 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; protein 10g 20% DV; carbohydrates 47.3g 15% DV; exchange other carbs 3; dietary fiber 8.4g 34% DV; sugars 4.7g; fat 5.5g 9% DV; saturated fat 1.1g 6% DV; cholesterol 2.4mg 1% DV; vitamin a iu 1264.6IU 25% DV; vitamin c 43.3mg 72% DV; folate 33.4mcg 8% DV; calcium 107.5mg 11% DV; iron 1.7mg 9% DV; magnesium 22.4mg 8% DV; potassium 317mg 9% DV; sodium 307.8mg 12% DV.