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Roast Vegetable And Polenta Salad

this healthy roast vegetable and polenta salad makes a great meat free meal

The ingredient of Roast Vegetable And Polenta Salad

  • 2 cups massel vegetable liquid stock
  • 1 cup polenta
  • 2 3 cup grated parmesan
  • 400g kent pumpkin unpeeled cut into thin wedges
  • 1 large red capsicum roughly chopped
  • 2 large zucchini thickly sliced
  • 6 portobello mushrooms thickly sliced
  • 1 large red onion cut into thin wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • olive oil cooking spray
  • 1 small radicchio trimmed leaves separated
  • 2 tablespoons red wine vinegar

The Instruction of roast vegetable and polenta salad

  • place stock and 500ml cold water in a large saucepan over medium heat bring to the boil gradually stir in polenta reduce heat to low cook stirring for 10 minutes or until polenta is thick stir in parmesan season spoon polenta into a baking paper lined 20cm round cake pan smooth surface cover and refrigerate overnight or until set
  • preheat oven to 200u00b0c 180u00b0c fan forced line 3 large baking trays with baking paper combine pumpkin capsicum zucchini mushrooms and onion in a large bowl add oil and paprika season with salt and pepper toss to coat divide vegetable mixture between 2 prepared baking trays roast for 25 to 30 minutes or until vegetables are golden and tender
  • meanwhile remove set polenta from pan cut into 8 wedges place on remaining prepared baking tray lightly spray with oil roast with vegetables for 35 minutes turning once or until golden and crisp
  • arrange polenta on plates top with vegetables serve with radicchio and drizzle with vinegar

Nutritions of Roast Vegetable And Polenta Salad

calories: 376 425 calories
calories: 14 5 grams fat
calories: 3 5 grams saturated fat
calories: 44 7 grams carbohydrates
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calories: n a
calories: 13 5 grams protein
calories: 8 milligrams cholesterol
calories: 852 milligrams sodium
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calories: nutritioninformation

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