Versatile and delicious
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 1 small eggplant, peeled, cut into 1/4-inch slices
  • 1 small yellow zucchini, cut into 1/4-inch slices
  • 1 small green zucchini, cut into 1/4-inch slices
  • 6 medium mushrooms, sliced
  • 1 sweet red pepper, seeded, cored and cut into chunks
  • 2 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 6 cup water
  • 1 1/2 cup coarse polenta (corn grits)
  • 2 teaspoon trans-free margarine
  • 1/4 teaspoon cracked black pepper
  • 10 ounce frozen spinach, thawed
  • 2 plum (roma) tomatoes, sliced
  • 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  • 10 ripe olives, chopped
  • 2 teaspoon oregano
Directions
  1. Step 1: Heat the broiler (grill). Position the rack 4 inches from the heat source.
  2. Step 2: Brush 1 sliced eggplant, 1 sliced yellow zucchini, 1 sliced green zucchini, 6 sliced mushrooms and 1 chopped red bell pepper with 1 tablespoon of 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.
  3. Step 3: Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche dish with cooking spray.
  4. Step 4: In a medium saucepan, bring 6 cups water to a boil. Reduce heat and slowly whisk in 1 1/2 cups coarse polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in 2 teaspoons trans-free margarine and season with 1/8 teaspoon black pepper. Remove from heat.
  5. Step 5: Spread polenta into the base and sides of the prepared baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.
  6. Step 6: Drain 10 ounces thawed frozen spinach and press between paper towels. Top polenta with the spinach. Over this, arrange a layer of sliced tomatoes (from 2 plum tomatoes), 6 chopped sun-dried tomatoes and 10 olives. Top with remaining roasted vegetables. Sprinkle with 2 teaspoons oregano and the remaining 1/8 teaspoon black pepper.
  7. Step 7: Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into 6 wedges and serve.