Roasted Vegetables Over Rosemary Polenta Recipe

Name: Roasted Vegetables Over Rosemary Polenta Recipe
Total time: 180 min
Yield: 6
Cuisine: Swiss

Recipe By EatingWell

Made with edamame, a variety of healthy vegetables and served over hearty polenta, this recipe is vegetarian, flavorful, and filling.

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3hr total

Roasted Vegetables Over Rosemary Polenta

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Ingredients for Roasted Vegetables Over Rosemary Polenta Recipe

1/2 Roma tomatoes, quartered
0.17 inch 2 medium yellow summer squash and/or zucchini, cut into chunks
0.17 Medium red or green sweet pepper, cut into strips
0.17 Medium red onion, cut in thin wedges
0.17 tablespoon Olive oil
0.08 teaspoon Salt
1/25 teaspoon Cracked black pepper
0.17 cup Frozen shelled sweet soybeans, thawed
0.33 tablespoon Snipped fresh rosemary, divided
0.58 cup Water
0.17 cup Quick cooking polenta

Nutrition
value

calories per serving

5 g Fat4 g Protein8 g Carbs6 g FiberOther

Current Totals

Fat
5g
Protein
4g
Carbs
8g
Fiber
6g

MacroNutrients

Carbs
8g
Protein
4g
Fiber
6g

Fats

Fat
5g

Vitamins & Minerals

Calcium
110mg
Iron
3mg
Vitamin A
855mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
71mcg
Vitamin B12
0mcg
Vitamin C
35mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
52mg
Manganese
< 1mg
Phosphorus
64mg
Selenium
2mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By EatingWell