Roasted and Grilled Vegetables On Mushroom Polenta

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* Exported from MasterCook *

 

Roasted and Grilled Vegetables On Mushroom Polenta

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 zucchini -- split in quarters

3 gold bar squash -- split in quarters

3 leeks -- split in quarters

1 eggplants -- cut into 1/2 inch

slices

1 Portobello mushroom -- stemmed and sliced

12 ounces celery roots -- peeled, steamed &

sliced

12 ounces sweet potatoes -- peeled, steamed &

sliced

2 1/2 red & yellow bell pepper -- deseeded and cut

into 1/6

Polenta

4 ounces cornmeal

2 cups water

1/4 teaspoon salt

1/4 ounce porcini mushrooms -- DRIED, soaked in

hot water

Pesto

1/4 cup basil -- chopped

2 tablespoons marjoram -- chopped

2 1/2 garlic cloves minced

1/4 cup pistachios

1/4 cup canola oil

3 teaspoons sherry vinegar

1/2 teaspoon black pepper -- fresh ground

 

Roasted and Grilled Vegetables On Mushroom Polenta

With Pistachio Herb Pesto

 

Polenta boil water, add salt and mix in cornmeal, stir until mixture becomes

thick, add mushrooms and remove from heat. Keep warm until ready to serve.

Pesto combine all ingredients in a food processor.

Vegetables lightly blanch the squash and leeks. Lightly brush squash, leeks,

eggplant, and Portobello mushroom with olive oil before grilling. Toss the

celery root, sweet potatoes, and peppers in oil and roast at 350 degrees until

tender.

 

To serve divide polenta on to plates, arrange vegetables, and then drizzle with

pesto.

 

 

 

Source:

" http://www.5aday.com/recipes/ "

 

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Per Serving (excluding unknown items): 338 Calories; 12g Fat (31.0% calories

from fat); 8g Protein; 54g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

196mg Sodium. Exchanges: 2 Grain(Starch); 4 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : With Pistachio Herb Pesto

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0