| 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 <phannema@wizard.ucr.edu> on Apr 08,
1998
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