Roasted Parm vegetables over grits

Roasted Parm vegetables over grits
Roasted Parm vegetables over grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 4 1/2-inch

    carrots, cut into 1/2-inch pieces

  • 2 2 1/2-inch-thick

    zucchini, cut into 1/2-inch-thick slices

  • 2 2 1/2-inch-thick

    yellow squash, cut into 1/2-inch-thick slices

  • 1 1

    pkg 1 (8-oz) pkg whole mushrooms, quartered

  • 1 1

    1 onion, cut into wedges

  • 3 3

    3 Tbsp olive oil

  • 1 1

    1 tsp dried thyme

  • 1/2 1/2

    1/2 tsp salt, divided

  • 1 1

    1 cup freshly shredded Parmesan cheese

  • 8 8

    8 cups water

  • 2 2

    2 cups quick-cooking grits

  • 1 1

    pkg 1 (12-oz) pkg frozen whole kernel corn

  • 3 3

    3 Tbsp butter

Directions

Preheat oven to 425°F. Toss carrots, zucchini, squash, mushrooms, onion, oil, thyme, and ¼ tsp salt on a large rimmed baking sheet. Spread in a single layer. Bake 20 minutes or until vegetables are browned and tender. Sprinkle with cheese, and bake 5 minutes longer. Meanwhile, bring water to a boil in a large saucepan over medium-high heat; gradually whisk in grits and corn. Reduce heat, and simmer, stirring often, 8 to 10 minutes or to desired thickness. Stir in butter and ¼ tsp salt; season with pepper to taste. Serve vegetables over grits.

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