Roasted Parm vegetables over grits
By á-22984
Rate this recipe
0/5
(0 Votes)
0 Picture
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.
Review this recipe