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Roasted Italian Vegetables With Polenta

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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

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