By Brooke the Cook in WI on February 23, 2008
Photo by Gatorbek
Photo by Gatorbek
"Weight Watchers recipe. Roasted zucchini and asparagus are served over a creamy polenta, low in fat and calories, but still very filling! Takes less than 30 minutes!"
Serving Size: 1 (408 g)
Servings Per Recipe: 3
"This is a good base recipe, but I feel like it needs a little tweaking. The veggies turned out very flavorful - the instructions don't say what to do with the garlic clove or the olive oil, so I sliced two medium sized garlic cloves with the veggies, then used olive oil spray to coat them evenly during roasting. I also added half a red bell pepper, yum! The polenta was very creamy, but needed some seasoning. I added about a teaspoon of kosher salt, but we felt like it still needed something... Unfortunately, I was out of parmesan for sprinkling on top, I'm sure that would have added to the great flavor in the veggies."
"This dish was a hit, but did require a few alterations on my part. Following the advice of another reviewer, I used a red, orange, and yellow bell pepper instead of asparagus, since I couldn't get organic asparagus. I added an extra clove of garlic as well. When these veggies are more in season, I could see using asparagus, bell peppers, broccoli, you name it, it would taste good in this recipe! I don't usually like zucchini, but this way, it was good, and I'm glad I tried it. I also used regular sugar for the dressing. Now, the polenta is really where I expanded on the recipe, since some reviews stated it was bland. I used BOTH basil and rosemary, dried, 1/2 teaspoon of each; added two small-ish cloves of garlic, minced; threw in a few decent sized pinches of parmesan cheese; increased the salt to 1/2 teaspoon; and used 2% milk. Believe me, it was NOT bland! It tasted fantastic. Put together, it served as a light dinner for two hearty appetites, and will go into my keeper file. =) Thanks for posting!"
"This was a great way to combine 2 side dishes into one! I used the veges suggested, but served it over my own recipe for soft polenta Recipe #205239. It turned out perfect, without the need to add rosemary or basil...albiet, it is higher in calories because of my ingredients! I am eating the leftovers for lunch today and looking forward to it!"
"This is a very nice veggie dish, which made a light dinner for me and my family. I subbed red and yellow peppers for the asparagus since you cant get that here this time of the year and they went very well with the zucchini. Roasting the veggies in the oven really kicked up their flavours. Excellent! I thought the polenta a little bland though, even though I seasoned it with nutmeg and pepper. Next time Ill add some fresh herbs like rosemary or basil, I think. I also had to double the polenta for my family because we all like our dinner to be quite substantial. But other than that I didnt need to change a thing and really enjoyed this dish. Thanks for posting!"
"Scrumptious. I love polenta, both creamy and in wedges, but often forget how the addition of mix gives the meal a wonderful delicate creamy texture. Add to that the simple clean flavors of perfectly roasted vegetables dressed with a simple tangy dash of sweetened vinegar and you have a hit. Not knowing what to do with the garlic, I included it with the dressing but next time will toss it with the olive oil before roasting. My preparation, taking a cue from Gatorbek included an orange pepper. Thanks for posting a perfect WW Core meal."
"A nice tasting veggie side dish that went together easily! Followed directions with no problem but did sprinkle it all with about 1/4 teaspoon of lemon pepper! Enjoyed the combo of asparagus & zucchini & garlic! Definitely a keeper! [Tagged, made & reviewed in Please Review My Recipe cooking game]"