Polenta with Favorite Roasted Vegetables

16 oz tube polenta, plain or flavored, sliced into 16 pieces
¼ cup chopped fresh parsley
tablespoon dried oregano
tablespoon olive oil
cloves garlic, minced
medium-size onion, sliced and separated into rings
red bell pepper, cut into 1-inch strips
yellow bell pepper, cut into 1-inch strips
medium-size zucchini, cut diagonally into ¼ inch slices
2 large portabella mushrooms, chopped
cup prepared marinara sauce
freshly ground black pepper

Spray a large nonstick skillet with the cooking spray.

Heat the polenta slices over medium-high heat 3 minutes on each side or until the polenta is browned.

Sprinkle with the parsley and oregano during the last minute of cooking.

Remove from the heat and keep warm.

Add the oil and garlic to the skillet; reduce heat to medium. Then, add the onion and cook 4 minutes.

Add the bell peppers, zucchini, and mushrooms; cook 5 to 7 minutes or until both the peppers and the zucchini are lightly browned. Then, add the marinara sauce and pepper to taste.

Serve the polenta rounds topped with the vegetable mixture.  You may substitute vegetables as the are in season.

Nutrition information:  4 servings (4 slices of polenta with vegetable marinara topping) 175 calories, 5 g fat, 0.7 g saturated fat, 0 mg cholesterol, 270 mg sodium, 29 g carbohydrates, 4 g dietary fiber, 5 g protein