| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Almonds, Lowfat, Meatless | 4 | Servings |
INGREDIENTS
| 2 | md | Carrots; cut in 1/2" slices |
| 2 | md | Red potatoes; cut in 1" chunks |
| 1 | md | Red onion; cut in 1/2" slices |
| 1/4 | c | Olive oil |
| 1 | tb | Dried basil |
| 1 | md | Yam; peeled; cut in 1" chunks |
| 1 | Red bell pepper; cut 1/2" slices | |
| 1 | md | Zucchini; cut 1/2" slices |
| 2 | Cloves garlic; chopped | |
| 2 | tb | Balsamic vinegar |
| 14 1/2 | oz | Chicken broth |
| 17 1/2 | oz | Water |
| 1 | c | Instant polenta |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | c | Slivered almonds; toasted * |
INSTRUCTIONS
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. Servings: 4 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. (PER SERVING: 570 Calories; 26 g Fat; 4 mg Cholesterol; 562 mg Sodium; 75 g Carbohydrate; 11 g Fiber; 13 g Protein.) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <[email protected]> on Apr 08, 1998
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