Around the World: Mediterranean Polenta with Roasted Vegetables
By: Rosemina Nazarali
Published: February 25, 2013

Get a taste for the Mediterranean with this healthy Polenta and Roasted Vegetables recipe. Created by the Mayo Clinic, this dish is hearty, healthy and is a great way to eat delicious food without breaking your diet. 
The Mayo Clinic suggests cutting the vegetables a day early and refrigerating them. They also say the recipe works when you roast the eggplant, zucchini, mushrooms and red peppers beforehand.
Mediterranean Polenta with Roasted Vegetables
Ingredients:
	- 1 small eggplant, peeled and 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 tbsp and 1 tsp extra-virgin olive oil
	- 6 cups of water
	- 1 1/2 cups coast polenta
	- 2 tbsp trans-free margarine
	- 1/4 teaspoon cracked black pepper
	- 10 ounces frozen spinach, thawed
	- 2 plum tomatoes, sliced
	- 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
	- 10 ripe olives, chopped
	- 2 tsp oregano 
Get the rest of this healthy Mediterranean Polenta recipe here.