Polenta & Vegetable Bake Recipe

Name: Polenta & Vegetable Bake Recipe
Total time: 40 min
Yield: 8
Cuisine: Swiss

Recipe By EatingWell

This healthful and comforting vegetarian casserole is perfect on a cool night--or any time of year when you want to remember clear, brisk october evenings. Make it a meal: enjoy with a glass of zinfandel and for dessert, ida's mandelbrot dipped in a fresh-brewed cup of coffee.

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Ingredients for Polenta & Vegetable Bake Recipe

1/4 tablespoon Extra virgin olive oil
0.13 Medium eggplant, diced
0.13 Small zucchini, finely diced
0.06 teaspoon Salt
0.06 teaspoon Freshly ground pepper
0.06 cup Water
1.25 ounce Baby spinach
0.19 cup Prepared marinara sauce, preferably lower sodium
0.06 cup Chopped Fresh Basil
1.75 ounce Prepared polenta, sliced lengthwise into 6 thin slices

Nutrition
value

calories per serving

4 g Fat1 g Protein1 g Carbs1 g FiberOther

Current Totals

Fat
4g
Protein
1g
Carbs
1g
Fiber
1g

MacroNutrients

Carbs
1g
Protein
1g
Fiber
1g

Fats

Fat
4g

Vitamins & Minerals

Calcium
47mg
Iron
1mg
Vitamin A
958mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
59mcg
Vitamin B12
0mcg
Vitamin C
13mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
38mg
Manganese
< 1mg
Phosphorus
19mg
Selenium
< 1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By EatingWell