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    You are in: Home / Recipes / Roasted Vegetable Ragout With Polenta Recipe
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    Roasted Vegetable Ragout With Polenta

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    • on January 23, 2011

      Love the roasted veggies!! I used fresh basil, but only had dried thyme and marjoram. I think I'd decrease those even more than half next time I make this. There wasn't an amount for the tomatoes, so I just tried to put in an equivalent amount to the other veggies. They seemed to roast away. Not sure why the step of putting the veggies in the dutch oven is in there....I didn't notice it doing anything....my veggies didn't have any liquid, so there was nothing to cook away and nothing "thickened". I did make the polenta and served the veggies over it. This was a great lunch to make on a day when I had time to cook something for lunch! Thanks for sharing.

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    Nutritional Facts for Roasted Vegetable Ragout With Polenta

    Serving Size: 1 (166 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 173.9
     
    Calories from Fat 53
    30%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 43.7 mg
    1%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 4.3 g
    17%
    Sugars 4.0 g
    16%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    vegetable broth

    fresh marjoram

    Detailed Nutrition Values About Nutrition Info

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