From “Vegetarian Food for Kids: Nutritious and Delicious Recipes for Healthy Children,” by Laura Washburn. The ingredients here are easily adaptable to your child’s palate. She doesn’t like broccoli or onions? Sub in another vegetable, such as carrots or green beans. Prep: 20 minutes. Cook: 45 minutes. Serves 8.
Ingredients
2 small zucchinis, halved widthwise, cut in ¼-inch strips
1 red bell pepper, cut in ½-inch thick slices
10 ounces broccoli, sliced in long, thin trees
1 red onion, sliced in thick rings
2 tablespoons olive oil
1 teaspoon salt
3 cups water
1 cup quick-cooking polenta
1 tablespoon unsalted butter
cup grated cheddar (or vegetarian cheddar)
4½ ounce fresh mozzarella ball, thinly sliced
Directions
Heat oven to 400 degrees. Spread the zucchini, pepper, broccoli and onion in a single layer on a rimmed baking sheet lined with aluminum foil; drizzle with olive oil. Season with ½ teaspoon of salt. Roast until just tender and lightly browned, 10 to 20 minutes. (The broccoli may cook faster; check after 10 minutes. Remove if necessary; continue roasting remaining vegetables.) Coarsely chop the vegetables; transfer to a lightly oiled 10-inch square baking dish.
Meanwhile, heat the water to a boil over medium-high heat in a saucepan; season with remaining ½ teaspoon salt. Add polenta slowly in a stream. Cook, stirring constantly, until thick. Take care as the polenta can bubble up. Lower heat to low; cook, stirring, 5 minutes. (Or follow package directions for cooking 1 cup polenta.)
Remove polenta from the heat; stir in the butter and cheddar. Pour over the vegetables in the dish, spreading evenly with a spatula; arrange mozzarella on top. Bake until browned and bubbling, about 25 minutes.
Per serving: 239 calories, 13 g fat, 6 g saturated fat, 28 mg cholesterol, 21 g carbohydrates, 9 g protein, 560 mg sodium, 3 g fiber.
