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Summer Vegetable Polenta Bowls

Alex Caspero
  • 50 minutes
  • Serves 6

INGREDIENTS

1 cup

Basil, packed leaves

1 can

Chickpeas

1

Eggplant

4

Garlic clove

1/2 cup

Onion

1 14.5 ounce can

Tomatoes

2

Zucchini

2 cups

Milk of choice or vegetable broth

1

B]pesto: [/b

1 tbsp

Lemon juice, fresh

1

B]polenta: [/b

1 tsp

Italian seasoning

1/4 tsp

Red pepper flakes

2

Red peppers

2

Salt pepper

4 tbsp

Olive oil

1/3 cup

Pine nuts

1/4 cup

Parmesan cheese, vegetarian

2

containers Pacific [url:1]organic polenta roasted garlic & herb[/url], cubed