Italian Savory Breakfast Polenta with Roasted Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · vegetarian, vegan, gluten-free, dairy-free
280 cal
7g protein
45g carbs
8g fat
per serving · estimated
Ingredients
- 1/2 cup instant polenta
- 2 cups vegetable broth
- 1 medium zucchini
- 1 pint cherry tomatoes
- 1 large red bell pepper
- 1 tbsp olive oil
- 1/4 cup fresh basil
- to taste salt
- to taste pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C).
- Chop zucchini, cherry tomatoes, and red bell pepper. Toss with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes.
- Meanwhile, bring vegetable broth to a boil in a saucepan. Gradually whisk in the polenta, stirring constantly to prevent lumps. Cook on low for about 5 minutes until thickened.
- Stir in half of the chopped basil into the cooked polenta.
- Divide the polenta into bowls, top with roasted vegetables, drizzle with remaining olive oil, and garnish with extra basil.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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