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Roasted Parm vegetables over grits

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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

Details

Preparation

Step 1

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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