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Obesity Discussion · 01-29-06, 06:08 PM

Polenta with roasted Mediterranean vegetables
Dietitian's tip: To best prepare this recipe, cut all of the vegetables a day ahead of time and put into a covered container and refrigerate. You may roast the eggplant, zucchini, mushrooms and red pepper earlier in the day. Cover and refrigerate the vegetables until needed.

SERVES 6
Ingredients
1 small eggplant, peeled, cut into 1/4-inch slices
1 small yellow zucchini, cut into 1/4-inch slices
1 small green zucchini, cut into 1/4-inch slices
6 medium mushrooms, sliced
1 sweet red pepper, seeded, cored and cut into chunks
2 tablespoons plus 1 teaspoon extra-virgin olive oil
6 cups water
1 1/2 cups coarse polenta (corn grits)
2 teaspoons trans-free margarine
1/4 teaspoon cracked black pepper
10 ounces frozen spinach, thawed
2 plum (Roma) tomatoes, sliced
6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
10 ripe olives, chopped
2 teaspoons oregano

Directions
Heat the broiler (grill). Position the rack 4 inches from the heat source.

Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly browned, remove from the broiler (grill). Use immediately or cover and refrigerate for later use.

Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche dish with cooking spray.

In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with 1/8 teaspoon of the black pepper. Remove from heat.

Spread polenta into the base and sides of the baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.

Drain spinach and press between paper towels. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and the remaining 1/8 teaspoon black pepper. Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into 6 wedges and serve.

Nutritional Analysis(per serving)Serving size: 1 wedge
Calories 245 Monounsaturated fat 4 g
Protein 6 g Cholesterol 0 mg
Carbohydrate 39 g Sodium 90 mg
Total fat 7 g Fiber 7 g
Saturated fat 2 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 2
Carbohydrates 2
Fats 1

Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 2
Nonstarchy vegetables 2
Fats 1

Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Grains and grain products 2
Vegetables 2
Fats and oils 1

http://www.mayoclinic.com/health/hea...ecipes/NU00422

01-29-06, 06:08 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,795 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Polenta with roasted Mediterranean vegetables Polenta with roasted Mediterranean vegetables Dietitian's tip: To best prepare this recipe, cut all of the vegetables a day ahead of time and put into a covered container and refrigerate. You may roast the eggplant, zucchini, mushrooms and red pepper earlier in the day. Cover and refrigerate the vegetables until needed. SERVES 6 Ingredients 1 small eggplant, peeled, cut into 1/4-inch slices 1 small yellow zucchini, cut into 1/4-inch slices 1 small green zucchini, cut into 1/4-inch slices 6 medium mushrooms, sliced 1 sweet red pepper, seeded, cored and cut into chunks 2 tablespoons plus 1 teaspoon extra-virgin olive oil 6 cups water 1 1/2 cups coarse polenta (corn grits) 2 teaspoons trans-free margarine 1/4 teaspoon cracked black pepper 10 ounces frozen spinach, thawed 2 plum (Roma) tomatoes, sliced 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped 10 ripe olives, chopped 2 teaspoons oregano Directions Heat the broiler (grill). Position the rack 4 inches from the heat source. Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly browned, remove from the broiler (grill). Use immediately or cover and refrigerate for later use. Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche dish with cooking spray. In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with 1/8 teaspoon of the black pepper. Remove from heat. Spread polenta into the base and sides of the baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm. Drain spinach and press between paper towels. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and the remaining 1/8 teaspoon black pepper. Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into 6 wedges and serve. Nutritional Analysis(per serving)Serving size: 1 wedge Calories 245 Monounsaturated fat 4 g Protein 6 g Cholesterol 0 mg Carbohydrate 39 g Sodium 90 mg Total fat 7 g Fiber 7 g Saturated fat 2 g MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS Vegetables 2 Carbohydrates 2 Fats 1 Your healthy weight pyramid: A tool for weight loss A sample menu using the Mayo Clinic Healthy Weight Pyramid DIABETES MEAL PLAN EXCHANGES Starches 2 Nonstarchy vegetables 2 Fats 1 Your diabetes meal plan: Exchange lists DASH EATING PLAN SERVINGS Grains and grain products 2 Vegetables 2 Fats and oils 1 http://www.mayoclinic.com/health/hea...ecipes/NU00422 __________________