Savory Roasted Veggies with Creamy Herb Polenta
Indulge in a delightful blend of roasted zucchini, asparagus, and vibrant red onion served over a silky smooth herb-infused creamy polenta. Perfect for those seeking a lighter, healthier meal, this dish is low in calories and fat yet fulfilling and satisfying. This quick and easy recipe, taking less than 30 minutes, is ideal for busy weeknight dinners or a cozy weekend meal. With bright flavors from fresh veggies and a hint of parmesan, each bite is comforting and delicious—making it a true winner in healthy one-dish meals.
3
Servings
150
Calories
12
Ingredients
Ingredients
Asparagus
1/2 lb (cut into 1 inch pieces)
Zucchini
3 small (sliced into 1/4 inch rounds)
Red Onion
1 (sliced into 3/4 inch chunks)
Garlic
1 clove (minced)
Olive Oil
1 teaspoon (for tossing veggies)
Red Wine Vinegar
1 1/2 tablespoons (to drizzle over veggies)
Splenda Sugar Substitute
1 teaspoon (for sweetness)
Skim Milk
1 3/4 cups (for creamy polenta)
Cornmeal
1/2 cup (for base of polenta)
Sea Salt
1/4 teaspoon (optional, for seasoning)
Basil or Rosemary
1/2 teaspoon (optional, for flavor)
Parmesan Cheese
2 tablespoons (freshly grated for topping)
Instructions
1
Preheat your oven to 475°F (245°C) and prepare a 15x10x1 inch baking pan by lining it with non-stick foil or lightly greasing it with cooking spray.
2
In a large mixing bowl, combine the asparagus, zucchini, red onion, and minced garlic. Drizzle with olive oil, season lightly if desired, and toss well to coat the vegetables evenly.
3
Spread the vegetable mixture onto the prepared baking pan in a single layer. Roast in the preheated oven for about 18 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
4
While the vegetables are roasting, in a small bowl, whisk together the red wine vinegar and Splenda. Set aside.
5
In a medium saucepan over medium heat, pour in the skim milk and gradually add cornmeal, stirring constantly to prevent lumps from forming. Add your choice of basil or rosemary for added flavor.
6
Continue to cook the mixture for 5-7 minutes until it thickens to a light and creamy consistency. Remove from heat and evenly divide the polenta into three serving bowls.
7
When the roasted vegetables are done, remove them from the oven and drizzle the red wine vinegar mixture over them, tossing to combine the flavors.
8
Spoon the roasted veggies over the creamy polenta in each bowl and finish with a sprinkle of freshly grated parmesan cheese.
9
Serve warm and enjoy your delicious one-dish meal!
Nutrition Information
3.3g
Fat
25g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Roasted Veggies with Creamy Herb Polenta?
It is a healthy vegetarian one-dish meal consisting of roasted zucchini, asparagus, and red onion served over a base of creamy, herb-infused polenta.
Is this recipe vegetarian?
Yes, the recipe is vegetarian as it uses vegetables, cornmeal, milk, and cheese.
How many calories are in one serving?
There are 150 calories per serving.
How many servings does this recipe make?
This recipe makes 3 servings.
What is the total fat content per serving?
The fat content is 3.3g per serving.
How many carbohydrates are in this dish?
There are 25g of carbohydrates per serving.
How much protein is in each serving?
Each serving contains 5g of protein.
How long does it take to prepare this meal?
The total preparation and cooking time is less than 30 minutes.
What temperature should the oven be set to?
The oven should be preheated to 475°F (245°C).
How long do the vegetables need to roast?
The vegetables should roast for about 18 minutes, stirring once halfway through.
Which vegetables are used in this recipe?
The recipe calls for 1/2 lb of asparagus, 3 small zucchinis, and 1 red onion.
How should the zucchini be prepared?
The zucchini should be sliced into 1/4 inch rounds.
How should the asparagus be cut?
The asparagus should be cut into 1 inch pieces.
What size should the red onion chunks be?
The red onion should be sliced into 3/4 inch chunks.
What ingredients are used for the creamy polenta?
The polenta is made using 1 3/4 cups of skim milk and 1/2 cup of cornmeal.
How do I prevent lumps from forming in the polenta?
Gradually add the cornmeal to the milk while stirring constantly.
How long should the polenta be cooked?
Cook the polenta for 5-7 minutes until it reaches a light and creamy consistency.
What herbs can be added to the polenta?
You can use 1/2 teaspoon of either basil or rosemary.
What kind of vinegar is used for the veggie drizzle?
The recipe uses 1 1/2 tablespoons of red wine vinegar.
Is a sweetener used in this recipe?
Yes, 1 teaspoon of Splenda sugar substitute is whisked with the vinegar for sweetness.
What type of cheese is used as a topping?
The dish is finished with 2 tablespoons of freshly grated parmesan cheese.
How much olive oil is required?
Only 1 teaspoon of olive oil is needed to toss the vegetables.
Is this recipe suitable for a low-fat diet?
Yes, it is specifically described as a low-fat meal with only 3.3g of fat.
What type of milk is used for the polenta base?
The recipe specifies using skim milk.
Can I add salt to this dish?
Yes, you can add 1/4 teaspoon of sea salt as optional seasoning.
What size baking pan is recommended?
A 15x10x1 inch baking pan should be used.
How should I prepare the baking pan?
Line the pan with non-stick foil or lightly grease it with cooking spray.
When do I add the vinegar mixture?
The vinegar and Splenda mixture is drizzled over the vegetables after they are finished roasting.
Is this recipe good for Weight Watchers?
Yes, 'weight watchers' is one of the tags associated with this healthy, low-calorie recipe.
How do you assemble the final dish?
Divide the creamy polenta into three bowls, spoon the roasted veggies on top, and sprinkle with parmesan.