Photo of Roasted vegetables with soft polenta and pesto by WW

Roasted vegetables with soft polenta and pesto

5
5
5
SmartPoints® value per serving
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

cup(s), (50g)

Lemon juice

2 tbs

Skim milk

1 cup(s)

Polenta, dry

½ cup(s), (85g) yellow

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place capsicum, zucchini, eggplant and onion in a large baking dish. Lightly spray with oil and toss to coat. Bake for 40 minutes or until vegetables are golden and tender.
  2. Meanwhile, place basil, garlic, half the parmesan, juice and 1 tablespoon water in a food processor. Process until thick and combined (add a little more water if necessary). Season pesto with salt and freshly ground black pepper.
  3. Place milk and 1 cup (250ml) water in a large saucepan. Bring to the boil. Gradually add polenta, stirring constantly, for 3–5 minutes or until thickened. Add remaining parmesan and stir to combine. Divide polenta among serving plates. Top with vegetables, pesto and extra basil leaves. Serve.

Notes

TIP: You can add 2 tablespoons pine nuts (toasted) to the pesto.