You may also like
Categories:
olive oil aubergine portobello mushrooms zucchini yellow summer clove garlic pasta sauce white beans polenta roll soy Mozzarella
Viewed: 91 - Published at: 7 years agoIngredients
- 2 tsp extra virgin olive oil
- 1 med aubergine, (1 to 1 1/4 lbs.) peeled and cut into 1-inch chunks
- 2 med portobello mushrooms stemmed and cut into chunks
- 1 x zucchini cut into 1-inch chunks
- 1 x yellow summer squash cut into 1-inch chunks
- 2 med clove garlic, chopped
- 25 ounce jarred pasta sauce
- 15 ounce canned white beans, rinsed and liquid removed
- 24 ounce prepared polenta roll, sliced (about 1/2 inch thick)
- 8 ounce soy mozzarella or possibly mozzarella cheese, shredded (2 c.)
Method
- 8 TO 10 SERVINGS DAIRY-FREE
- In large, deep nonstick skillet, heat oil over medium heat.
- Add in aubergine and mushrooms; cook, stirring often, till aubergine has softened, 8 min.
- Add in zucchini, squash and garlic and cook till squash is just tender, about 6 min.
- Stir in pasta sauce and beans.
- Reduce heat to low and simmer stirring occasionally, 30 min.
- Preheat oven to 350F.
- With vegetable cooking spray, coat a 13 x 9-inch baking dish.
- Arrange polenta in bottom of dish, then sprinkle with half the shredded cheese.
- Spoon sauce mix on top.
- Sprinkle with remaining cheese.
- Bake till bubbly, about 40 min.
- Let cold 10 to 15 min before cutting.
