- prep 20 min cook 45 min
- serves 4
- 1 tablespoon olive oil
- 1 large onion, cut into 8 wedges
- 12 baby corn
- 1 small or 1/2 large butternut squash, peeled, quartered lengthwise, seeded, and cut across into 1-inch slices
- 1 eggplant, halved lengthwise and cut across into 1-inch slices
- 1 red bell pepper, seeded and cut into 1/2-inch pieces
- 1/2 cup dry white wine
- 2 cups reduced-sodium
- vegetable broth
- Salt and pepper
- 2 tablespoons slivered almonds
- 1 garlic clove, finely chopped
- Finely shredded or coarsely
- grated zest of 1 lemon
- 5 tablespoons chopped parsley
- 1 cup instant polenta
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh oregano
How to make it 1 hour, 5minutes
- Serve the casserole with potato and carrot puree instead of polenta. Cook 1 pound potatoes with 1/2 pound sliced carrots in boiling water until tender, then drain well and mash with 5 tablespoons fat-free milk.
- Stir in 1 ounce grated reduced-fat cheddar cheese and 2–4 tablespoons chopped parsley. Pearl barley is another delicious alternative to polenta. It can be cooked in the oven with the vegetable casserole. Put 1 cup rinsed pearl barley in a casserole with 1 chopped onion and 1 teaspoon dried sage. Pour in 2 cups hot vegetable broth, cover, and cook in the oven at 350°F until the broth is absorbed and the barley is tender, 45–50 minutes.
Nutritional Information(per serving)
- Calories: 420
- Calories from Fat: 80
- Fat: 9g
- Saturated Fat: 2g
- Sodium: 250mg
- Carbs: 73g
- Protein: 12g
- Fiber: 15g
Blood Pressure Nutrients: 100mg Vitamin C, 87mg Magnesium, 920mg Potassium, 217mg Calcium
Butternut squash is a powerful source of beta-carotene, with one cup providing 96% of the recommended daily allowance. The body converts beta-carotene into vitamin A.
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