Roasted Italian Vegetables with Polenta created by: Almond Board of California

servings 4
ingredients 2 medium carrots, sliced 1/2 inch thick
2 medium red potatoes, cut into 1-inch chunks
1 medium red onion, sliced 1/2 inch thick
1/4 cup olive oil
1 Tbs. dried basil
1 medium yam, peeled and cut into 1-inch chunks
1 red bell pepper, sliced 1/2 inch wide
1 medium zucchini, sliced 1/2 inch thick
2 cloves garlic, chopped
2 Tbs. balsamic vinegar
1 can (14 1/2 oz.) chicken broth plus enough water to equal 4 cups
1 cup instant polenta
1/4 cup grated Parmesan cheese
1/2 cup slivered almonds, toasted*
Salt and pepper, to taste
preparation Heat oven to 450 degrees. Place carrots, potatoes and onions on baking sheet with sides. Add oil and basil; toss to coat. Cover with aluminum foil and bake 1/2 hour. Remove foil; add yam, pepper, zucchini, garlic and vinegar, toss. Return to oven and continue baking about 20 minutes, tossing occasionally, until vegetables are just tender. Meanwhile, in medium saucepan bring broth and water to boil. Mix in polenta; reduce heat to medium. Cook, stirring constantly, until thickened, about 3 to 4 minutes. Mix in cheese and stir until melted. Add almonds to vegetables; toss. Season with salt and pepper. Divide polenta equally on four serving plates. Top with roasted vegetables and almonds.

Note:*To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.