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Polenta And Grilled Vegetables With Roasted Red Pepper Sauce

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 garlic cloves , chopped

1/8-1/4 teaspoon cayenne pepper

1 tablespoon olive oil

2/3 cup grated parmesan cheese , divided

1/4 cup fresh lemon juice

1 medium yellow squash, cut into 1/3-inch-thick slices

8 asparagus spears , ends trimmed

vegetable oil cooking spray

Roasted Red Pepper Sauce

3 tablespoons chopped fresh basil , plus extra

8 scallions, trimmed

1/3 cup vegetable broth

1 cup cherry tomatoes

1 large garlic clove , chopped

12 ounces prepared roasted red peppers, drained

1 cup uncooked instant polenta

fresh basil , to garnish

1 tablespoon balsamic vinegar

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