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Source: America's Favorite Food Associations

Roasted Italian Vegetables with Polenta
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Serves: 4
Prep Time: 15 minutes
Cook Time: 55 minutes
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2 medium carrots, sliced 1/2" thick
2 medium red potatoes, cut into 1" chunks
1 medium red onion, sliced 1/2" thick
1/4 cup olive oil
1 tablespoon dried basil
1 medium yams, peeled, cut into 1" chunks
1 red bell pepper, sliced 1/2" wide
1 medium zucchini, sliced 1/2" thick
2 cloves garlic, chopped
2 tablespoons balsamic vinegar
17 1/2 ounces water
1 cup quick-cooking polenta
1/4 cup grated Parmesan cheese
1/2 cup slivered almonds, toasted




Heat oven to 450 degrees. Place carrots, potatoes and onion on baking sheet with sides. Add oil and basil; toss to coat. Cover with aluminum foil and bake for 1/2 hour. Remove foil; add yam, pepper, zucchini, garlic and vinegar; toss. Return to oven and continue baking about 20 minutes, tossing occasionally, until vegetables are just tender. Meanwhile, in medium saucepan bring broth and water to boil. Mix in polenta; reduce heat to medium. Cool, stirring constantly, until thickened, about 3 to 4 minutes. Mix in cheese and stir until melted. Add almonds to vegetables; toss. Season with salt and pepper. Divide polenta equally on four serving plates. Top with roasted vegetables.






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