Roasted vegetables on polenta bruschetta

"Golden, versatile polenta is great for those on a wheat-free diet, and it tastes sensational with these flavoursome roasted vegetables"
Prep time:
20 min
Cook time:
40 min
Servings:
4 people

Health Score

High
Medium
Low
9.0 / 10
High score

Glycemic Index

Index
68
Moderate
Load
82
High

Nutrition per serving:

Calories664.45 kcal33%
Fat13.95 g20%
Carbs120.31 g46%
Sugars7.09 g8%
Protein16.74 g33%
Sodium45.30 mg2%
Fiber10.38 g37%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
68
Moderate
Glycemic Load
82
High

Ingredients

8 garlic cloves, left whole
3 tbsp extra virgin olive oil, plus extra for brushing
2 tbsp balsamic vinegar
2 onions, halved and each half cut into 3 wedges
1 red pepper, halved, seeded, and cut into long wedges
1 orange pepper, halved, seeded, and cut into long wedges
8 baby courgettes, halved lengthways
100g (3 1/2oz) artichokes from a jar, drained
1 x 500g pack ready-made polenta, patted dry and cut crossways into 8 slices
handful of basil leaves, to serve

Directions

Sign in to save any recipe in the world and get personal recommendations
© 2018 Ascensia Diabetes Care