Summer Vegetable Medley with Polenta

The season is just right for summer squash and eggplant.  When I think of those two vegetables, I think Italian. Most people associate eggplant with the popular parmesan, but that requires breadcrumbs along with cheese.  Although this recipe is vegan and gluten free, it doesn’t have to finish that way.  There is the option to use Parmesan cheese in the polenta and can be sprinkled on the top just like spaghetti.  The zucchini and the eggplants were purchased from the farmer’s market.  I also added shitake mushrooms, garlic and onions that I had on hand.  The tomatoes I used were from my own garden, but feel free to used canned tomatoes in its place.

Polenta is a quick and easy grain to use in the place of pasta.  Since most corn is a GMO substance, I strongly recommend using an oganic, non-GMO corn meal. Once it’s finished cooking, I placed mine in a. 9x12 casserole dish to let it cool and give it some shape. If there is time, place it in the oven to allow the top portion to dry out a little giving it some crunch. The best part of cooking is there are lots of options. Eat well, feel better.

Weather outside is sunny and very humid, temperature is currently 83 degrees.

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Scent in the diffuser today is Lavender

Summer Vegetable Medley with Polenta

Ingredients:

Polenta:

• 4 cups water

• ½ tsp salt

• 2 TBS olive oil

• ½ tsp dried oregano

• ½ tsp crushed red pepper

• 1 ½ cups organic cornmeal

• (½ cup shredded Parmesan cheese, optional)

Mixture:

• 1 medium sized onion, sliced and cut in half

• 1 large garlic clove, minced

• 1 large eggplant, diced

• 1 large zucchini, diced

• 1 cup shiitake mushrooms, cut into pieces

• 1 tsp basil

• 1 tsp salt

• 1 cup tomatoes 

  • Or one can of diced tomatoes, with juice

• ¾ cup prepared marinara sauce (omit if using can tomatoes with juice)

Directions:

1.  Put the water, salt, olive oil, oregano, and red pepper flakes in a heavy-bottomed pot and bring to a boil.  Whisk in the cornmeal as you pour into the boiling water in a steady stream. Bring back to a boil; reduce the heat to a very low simmer, and cook, stirring occasionally, until the texture is smooth and creamy, 15-20 minutes.  Remove from the heat and stir in the Parmesan cheese, if using.

2. While the water is boiling, place onion and garlic in a large skillet with a TBSP of water on medium heat.  Sauté for several minutes.  Add the eggplant, zucchini, and mushrooms until nearly soft.

3.  Add tomatoes (fresh or canned) along with the sauce, basil and salt.  Cook an additional 5 minutes.  Keep warm.

4. Place polenta onto a place and top with vegetable medley and cheese if desired.

Can be served with a side salad or soup.

Vegetable Lasagna

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Here is a recipe that I go back to time and time again. Lasagna is hearty and usually full of fat and calories.  This version is no different, but the heartiness comes from all the beautiful vegetables instead of meat. If you are lucky, you'll have leftovers, which are more flavorful the next day. Feel free to mix up the vegetables and add ones your family likes. Sometimes I'll use cottage cheese instead of ricotta cheese.

Vegetable Lasagna

• 1 cup chopped red bell pepper (about 1 medium)
• 1 cup chopped yellow pepper (about 1 medium)
• 1 cup chopped onion
• 4 zucchini, halved lengthwise and thinly sliced (about 5 cups)
• 2 (8-ounce) packages of cremini mushrooms, sliced 2 cups
• (8-ounces) shredded part-skim mozzarella cheese, divided
• 1 1/2 cups fat-free ricotta cheese
• 1/2 cup (2-ounces) grated fresh Parmesan cheese, divided
• 1 large egg, lightly beaten
• 5 cups marinara sauce, divided
• 12 precooked lasagna noodles (about 8 ounces)

Directions:

1. Preheat oven to 350º.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add peppers and next 3 ingredients; sauté 10 minutes or until vegetables are crisp-tender and liquid evaporates. Add garlic, sauté 30 seconds.
3. Combine 1 1/2 cups mozzarella, ricotta, 1/4 Parmesan, and egg, stirring well.
4. Spread 1 cup marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray, top with 3 noodles. Spoon 1 cup marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with 1 cup marinara. Sprinkle evenly with 1/2 cup mozzarella and 1/4 cup Parmesan.
5. Cover and bake at 350º for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes. Yield 8 servings.

Calories: 378; Fat 11.4g; Protein 22.9g; Carb 46.5g; Fiber 5.9g; Chol 55mg; Iron 2.6mg; Sodium 667 mg, Calc. 434mg