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Lemon-Thyme Polenta And Roasted Mediterranean Vegetables

Nutrition per serving    (USDA % daily values)
CAL
435
FAT
8%
CHOL
0%
SOD
5%

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Ingredients for 6 servings

2 3/4 cups vegetable or chicken broth

1 cup yellow cornmeal

1 Tbs. plus 4 tsp. chopped garlic

4 tsp. chopped fresh lemon thyme

Salt and freshly ground pepper, to taste

1/4 cup balsamic vinegar

2 Tbs. drained and minced oil-packed sun-dried tomatoes

5 Asian eggplant, halved lengthwise and cut crosswise into 1-inch pieces

3 zucchini, cut into slices 1 inch thick

8 small red potatoes, quartered

1 large red bell pepper, seeded and cut into 1-inch pieces

2 red onions, each cut into eighths

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