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Polenta with roasted vegetables

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Polenta with roasted vegetables
A perfect comforting dish for the family.
Serves
4
Prep
15 minutes
Cook
30 minutes
Each 405g serving contains (excludes serving suggestion)
KCal
315
Carbs
49.1g
Fibre
7.2g
Protein
8.5g
Fat
7.8g
Saturates
0.9g
Sugars
12.6g
Salt
0.03g
Fruit/Veg Portion
3
Ingredients

Ingredients

2 tbsp olive oil
2 red onions, peeled and cut into wedges
1 red, 1 yellow and 1 green pepper, deseeded and cut into 8 wedges each
2 courgettes, quartered lengthways, then into 4cm lengths
800ml boiling water
200g polenta
400g tinned cherry tomatoes
2–3 cloves garlic, crushed
1 heaped tsp dried oregano
pinch chilli flakes
handful fresh basil leaves, to serve
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Method

Recipe tips
  • Use any vegetables of your choice to create a variation of this dish. Aubergines and mushrooms work well. 
  • Freezing instructions: Freeze the polenta and vegetables separately. Then defrost in the fridge or microwave and reheat until piping hot throughout.
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