By Mayo Clinic Staff

Dietitian's tip:

To best prepare this recipe, cut all of the vegetables a day ahead of time and put into a covered container and refrigerate. You may roast the eggplant, zucchini, mushrooms and red pepper earlier in the day. Cover and refrigerate the vegetables until needed.

Number of servings

Serves 6

Ingredients

  1. 1 small eggplant, peeled, cut into 1/4-inch slices
  2. 1 small yellow zucchini, cut into 1/4-inch slices
  3. 1 small green zucchini, cut into 1/4-inch slices
  4. 6 medium mushrooms, sliced
  5. 1 sweet red pepper, seeded, cored and cut into chunks
  6. 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  7. 6 cups water
  8. 1 1/2 cups coarse polenta (corn grits)
  9. 2 teaspoons trans-free margarine
  10. 1/4 teaspoon cracked black pepper
  11. 10 ounces frozen spinach, thawed
  12. 2 plum (Roma) tomatoes, sliced
  13. 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  14. 10 ripe olives, chopped
  15. 2 teaspoons oregano

Directions

Heat the broiler (grill). Position the rack 4 inches from the heat source.

Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly browned, remove from the broiler (grill). Use immediately or cover and refrigerate for later use.

Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche baking dish with cooking spray.

In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with 1/8 teaspoon of the black pepper. Remove from heat.

Spread polenta into the base and sides of the baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.

Drain spinach and press between paper towels. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and the remaining 1/8 teaspoon black pepper. Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into 6 wedges and serve.

Nutritional analysis per serving

Serving size :1 wedge

  • Total fat 9 g
  • Calories 273
  • Protein 7 g
  • Cholesterol 0 mg
  • Total carbohydrate 41 g
  • Dietary fiber 8 g
  • Monounsaturated fat 5 g
  • Saturated fat 1 g
  • Trans fat Trace
  • Sodium 155 mg
  • Sugars 0 g
Aug. 19, 2014