Grilled Polenta & Vegetables with Lemon-Caper Vinaigrette
This healthy grilled vegetarian dinner recipe is super-flexible: substitute any fresh vegetables you have on hand.
Source: EatingWell Magazine, May/June 2016
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.
An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.
Nutrition Facts
Serving Size: 1 1/2 cups vegetable salad & 2 polenta rounds
Per Serving:
397 calories; protein 9.2g; carbohydrates 41.4g; dietary fiber 8.9g; sugars 7.7g; fat 22.3g; saturated fat 3g; vitamin a iu 1629IU; vitamin c 61.4mg; folate 54.9mcg; calcium 59.4mg; iron 2.2mg; magnesium 77.8mg; potassium 728mg; sodium 554.6mg; thiamin 0.6mg.
Exchanges:
2 starch, 2 vegetable, 1/2 lean meat, 4 fat
