Friday, August 8, 2014

Summer Veggie Medley on Polenta for #ChooseDreams #WeekdaySupper

Happy almost mid-August.  I am excited to participate in this month's #WeekdaySupper with the theme of quick as well as easy meals to fit a Family Healthy Fit Lifestyle  sponsored by American Family Insurance.  Every day of the week we feature a different recipe for a dish that is healthy and on the dinner table in about 30 minutes;

Monday –     Grilled Pork Tenderloin with Couscous & Heirloom Salad by Foxes Love Lemons
Tuesday –     Chick Pea Tabbouleh with Grilled Chicken and Artichokes by Bobbi’s Kozy Kitchen
Wednesday – Black Bean Lettuce Wraps with Grilled Corn Salsa and Cilantro Lime Rice
                      by Ruffles & Truffles
Thursday –   Bacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Friday –       Summer Veggie Medley on Polenta by The Not So Cheesy Kitchen

be sure to check out the Health and Fitness #ChooseDreams Pinterest board for many recipe ideas as well as tips.

This is the time of summer when produce is available in abundance from gardens, in CSA shares, in the grocery stores and on the Farmer's market; buying seasonal vegetables is economical and sensible on the budget.  Tomatoes, peppers, zucchini…are all reaching their prime right now which also equals healthy dinners. It is easy to fill the plate with vegetables that are filling and yet satisfying.

One of our favorite summer recipes is this easy Summer Veggie Medley with added garbanzo beans for protein served over smooth, comforting polenta.  The perfect dish!!!  All you need to do is cut the vegetables into bite sized pieces, toss with olive oil, and pop the dish into the oven.  Make the polenta while the vegetables are baking and in about 30 minutes dinner is on the table.   It is a dinner my entire family loves...

Summer Veggie Medley
1 eggplant + salt to drain
2-1/2 lbs tomatoes, diced
2 zucchinis, sliced
1 green pepper, seeded and diced
1 poblano pepper, seeded and diced
3 small onions, coarsely sliced
6 garlic cloves, coarsley chopped
1 can garbanzo beans drained
1/3 C olive oil
1 tsp salt
1/2 tsp pepper or more to taste
1 C grated Parmigiano Regiano {optional}

4 C vegetable or chicken broth
1-1/2 C polenta meal
2 tsp Earth Balance vegan "butter"
1/2 C grated Parmigiano Reggiano {optional}

*** Preheat oven to 450F ***
  1. Cube, and salt eggplant; place in a colander and set aside. 
  2. Prepare all the vegetables
  3. Toss the vegetables together with the drained eggplant cubes {drain the water} and the drained garbanzo beans in a large bowl together with the olive oil
  4. Place the vegetables in a large shallow baking dish {I use a pyrex type dish} stir the vegetables after about 15 minutes {be careful not to burn yourself} Bake for a total of about 30 minutes or until vegetables are fragrant.
  5. While vegetables are baking prepare the polenta.  Note: this will take no more than 15 minutes.
  6. Heat broth in a large pot; when the broth starts to simmer slowly add polenta.  Using a wooden spoon stir the into the liquid.  Be very careful, as the polenta will splatter.  Turn down the heat and continue stirring until desired consistency.  Add vegan "butter" {or butter} together with the Parmigiano Reggiano {if using}to the polenta.  Serve once the butter has melted. 
  7. Add salt and pepper to the vegetables to taste.
  8. When ready to serve - arrange the vegetables on top of the polenta and enjoy.

American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style not only can help us reach our dreams but it also gives us more energy.   For many great ideas and suggestions to reach your dreams be sure to follow #ChooseDreams  and connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn

Sunday Supper Movement


Related Posts Plugin for WordPress, Blogger...