Polenta with roasted Mediterranean vegetables

Ingredients

• 1 small eggplant, peeled, cut into 1/4-inch slices
• 1 small yellow zucchini, cut into 1/4-inch slices
• 1 small green zucchini, cut into 1/4-inch slices
• 6 medium mushrooms, sliced
• 1 sweet red pepper, seeded, cored and cut into chunks
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 6 cups water
• 1 1/2 cups coarse polenta (corn grits)
• 2 teaspoons trans-free margarine
• 1/4 teaspoon cracked black pepper
• 10 ounces frozen spinach, thawed
• 2 plum (Roma) tomatoes, sliced
• 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
• 10 ripe olives, chopped
• 2 teaspoons oregano

Directions

Heat the broiler (grill). Position the rack 4 inches from the heat source.

Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly browned, remove from the broiler (grill). Use immediately or cover and refrigerate for later use.

Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche baking dish with cooking spray.

In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with 1/8 teaspoon of the black pepper. Remove from heat.

Spread polenta into the base and sides of the baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.

Drain spinach and press between paper towels. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and the remaining 1/8 teaspoon black pepper. Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into 6 wedges and serve.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 273
Total carbohydrate: 41 g
Cholesterol: 0 mg
Dietary fiber: 8 g
Monounsaturated fat: 5 g
Protein: 7 g
Saturated fat: 1 g
Serving size: 1 wedge
Sodium: 155 mg
Total fat: 9 g

DASH Eating Plan Servings

Fats and oils: 2
Grains and grain products: 2
Vegetables: 2

Diabetes Meal Plan Choices

Fats: 2
Nonstarchy vegetables: 2
Starches: 2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 2
Fats: 2
Vegetables: 2