Cheesy polenta topped with roasted veggie salsa.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.79 · €1.70/serving
- Cooking sprayEst. price €0.02–€0.05
- 2 medium tomatoesEst. price €0.60–€1.20
- 1 large green bell pepperEst. price €0.80–€1.50
- 1 large zucchini (about 8 ounces)Est. price €1.00–€2.00
- 1 large yellow summer squash (about 7 ounces)Est. price €1.00–€2.00
- 1 tablespoon cider vinegarEst. price €0.08–€0.15
- 2 teaspoons extra-virgin olive oilEst. price €0.10–€0.20
- 1 teaspoon dried oregano, crumbledEst. price €0.05–€0.12
- 1/2 teaspoon bottled minced garlic or 1 medium garlic clove, mincedEst. price €0.03–€0.08
- 1/8 teaspoon saltEst. price €0.01–€0.03
Steps
- 1Begin by preheating the broiler. Prepare two baking sheets by lining them with aluminum foil and lightly coating the foil with cooking spray.
- 2Begin by slicing the tomatoes horizontally and the bell pepper vertically. Remove the seeds, ribs, and stem from the pepper. Use your hand to flatten each half of the pepper, ensuring no parts are curled under. Place these on a baking sheet. Proceed to slice the zucchini and summer squash lengthwise, then arrange them with their cut sides facing up on the baking sheet with the other vegetables. Lightly coat all the vegetables with cooking spray before proceeding further.
Cultural note
Polenta is a traditional Italian dish made from cornmeal, while the roasted veggie salsa adds a modern twist with a mix of Mediterranean flavors. This fusion dish showcases the versatility of polenta in incorporating different ingredients and flavors.
Seasonal note
This dish is best made in the summer when tomatoes, bell peppers, zucchini, and yellow squash are in season, providing the freshest and most flavorful ingredients for the roasted veggie salsa.
Health note
Cheesy polenta with roasted veggie salsa is a nutritious dish rich in fiber from the vegetables and polenta, essential for digestive health. It is also a good source of protein from the cheese and carbohydrates for energy. However, be mindful of the sodium content and saturated fat from the cheese.
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