Roasted vegetables with soft polenta and pesto
6
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Moderate
For a shake up from traditional potato mash, give polenta a go. A European staple, this corn meal has a creamy texture that pairs beautifully with rustic roasted vegetables.
Ingredients
Red capsicum
3 medium, thickly sliced
Zucchini
3 medium, sliced thickly diagonally
Eggplant
4 baby, finger, sliced thickly diagonally
Red onion
1 medium, cut into thin wedges
Fresh basil
1 cup(s), leaves, plus extra to garnish
Garlic
2 clove(s), crushed
Grated parmesan cheese
⅔ cup(s), (50g)
Lemon juice
2 tbs
Skim milk
1 cup(s)
Polenta
½ cup(s), (85g) yellow
Oil spray
1 x 3 second spray(s)