Herbed Seasonal Vegetables with Polenta Recipe With Nutrition Data and Calorie Count

This hearty fall meal is the perfect vegetarian comfort food.

Yields:

8 servings

Prep Time:

20 mins

Cook Time:

15 mins

Meal Type:

Main Dish

Rating:

Ingredients

Directions

To prepare, peel and trim the carrots. Cut on the bias into 1/2" lozenge shapes. Trim the zucchini. Cut on the bias into lozenge shapes. Peel the potatoes and cut into 1/2" cubes. Peel and cut the onions into eight wedges each. Trim the fennel bulb and cut it into 1/4" thick strips. Peel 6 garlic cloves. Cut in half, lengthwise. Grate the cheese.
Cook instant polenta according to instructions on package. Once it is finished, stir in the grated cheese and transfer to serving dish.
Put 3 cups water in the bottom of a steamer and put over medium-high heat. When the water in the steamer boils, add the carrots, potatoes, and the garlic and steam for 5 minutes.
Add the zucchini and the onions to the vegetables in the steamer (check the water to be sure there is enough; if it’s low, add hot water to the steamer).
Put 1/4 cup olive oil into a large bowl. Rinse and pat dry the herbs. Pluck 1/2 cup parsley leaves and 1 tablespoon rosemary. Mince these, and stir into the oil.
When the vegetables are cooked to your liking (we like them cooked through and tender, which will take about 15 minutes total for all of them), transfer to the oil and herbs and toss very gently. Season with salt and pepper and toss again.
Top the polenta with the vegetables and serve family style.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 335

% Daily Value*

Nutrition summary:

There are 335 calories in 1 serving of Herbed Seasonal Vegetables with Polenta.

How long would it take to burn off 335 KCal?
Basketball	34 minutes
Cycling (10 MPH)	46 minutes
Jogging	27 minutes
Running	22 minutes
Swimming (crawl, moderate pace)	33 minutes
Walking	39 minutes
Weight Training	39 minutes
Values estimated based on person weighing 160 lbs.