Photo: Ernest Porzi
Lemon-Thyme Polenta and Roasted Mediterranean Vegetables
12 ingredients
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Estimated Nutrition (whole recipe, rough)
619
Calories
41g
Protein
19g
Fat
77g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Red Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 3/4 cups vegetable or chicken broth
- 1 cup yellow cornmeal
- 1 Tbs. plus 4 tsp. chopped garlic
- 4 tsp. chopped fresh lemon thyme
- Salt and freshly ground pepper, to taste
- 1/4 cup balsamic vinegar
- 2 Tbs. drained and minced oil-packed sun-dried tomatoes
- 5 Asian eggplant, halved lengthwise and cut crosswise into 1-inch pieces
- 3 zucchini, cut into slices 1 inch thick
- 8 small red potatoes, quartered
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 2 red onions, each cut into eighths
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes