Mixed Vegetables with Creamy Polenta

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Mixed Vegetables with Creamy Polenta
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
229
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories229 kcal(11 %)
Protein5.1 g(5 %)
Fat15.2 g(13 %)
Carbohydrates18 g(12 %)

Ingredients

for
4
For the vegetables
1 bunch carrots
1 Zucchini
1 red, yellow and green Bell pepper
1 bunch scallions
4 Tbsps olive oil
150 milliliters water
salt
peppers
thyme
For the polenta cream
1 onion
1-2 garlic cloves
1 Tbsp olive oil
250 milliliters milk
100 milliliters vegetable stock
40 grams Polenta
1 lemons (zested and juiced)
How healthy are the main ingredients?
carrotolive oilPolentaolive oilZucchinisalt

Preparation steps

1.

For the vegetables, peel, trim and cut the carrots into small pieces depending on the size. Rinse, trim and cut the zucchini into sticks. Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into pieces. Trim the scallions, rinse and chop finely.

Heat olive oil in a large, nonstick skillet and saute the carrots, zucchini, bell peppers and scallions for about 5 minutes. Pour in some water and simmer the vegetables open for 8-10 minutes until the water has evaporated. Season with salt and pepper. Rinse the thyme, shake dry, strip the leaves, and mix into the vegetables.

2.

For the polenta, peel and dice the onion and garlic. Heat the olive oil in a pot and saute the onion and garlic. Pour in the milk and vegetable stock, and bring to a boil. Add the polenta and cook for about 5 minutes while stirring. Stir in the lemon zest and juice, and season with salt and pepper.

Serve the vegetables with the polenta.