A Garden Veggie Dinner

Dinner Perfect for Spring!

This healthful and comforting vegetarian casserole is perfect for a cool spring night. Delicious garden vegetables, like eggplant, zucchini, and spinach, all go well with a glass of crisp Pinot Grigio. For dessert, try some biscotti dipped in a fresh-brewed cup of coffee.

Estelle's Vegetable Polenta Bake

2 T extra-virgin olive oil

1 medium eggplant, diced

1 small zucchini, finely diced

1/2 t. salt

1/2 t. freshly ground pepper

1/2 cup water

10 ounces baby spinach

1 1/2 cups prepared marinara sauce  

1/2 cup chopped fresh basil

14 ounces prepared polenta, sliced lengthwise into 6 thin slices

1 1/2 cups shredded part-skim mozzarella, divided

 Preheat oven to 450°F. Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese , top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.