Oh My Veggies · by Nicole★ 5.0 (1)
Grilled Basil Parmesan Polenta & Veggie Salad
NUTRITION · PER SERVING170M COOK
CAL 29%·PRO 29%
CARBS 68G47% OF CAL
23G FIBER11G OTHER34G TOTAL SUGAR
FAT 32G50% OF CAL
6G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad of fresh greens and grilled vegetables topped with creamy herb polenta and Parmesan. Light yet substantial enough for a main course.
mainitaliansalad🥧 baking dish🥄 saucepan♨️ grillgluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- oil mister or cooking spray
- 2 1/2 cups water
- 3/4 cup instant polenta
- 1/4 cup fresh basil leaves (roughly chopped)
- 1/2 cup parmesan cheese (shredded)
- salt and pepper (to taste)
- 1/4 cup olive oil
- 2 tbsp minced fresh herbs (whatever you have on hand - I used chives, rosemary, basil, and oregano)
- vegetables for 4 kabobs (cut into uniform sizes (I used 6 baby eggplant, 2 papaya squash, and 12 cherry tomatoes))
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 4 cups salad greens (I used baby kale)
At a glance
PER SERVING · TIME 170M
CAL 29%·PRO 29%
CARBS 68G47% OF CAL
23G FIBER11G OTHER34G TOTAL SUGAR
FAT 32G50% OF CAL
6G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h 30m
- Cook
- 20m
- Sodium
- 687mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2153mg
- Calcium
- 340mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 150M
- SODIUM
- 687MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.