Roasted Vegetables on Broiled Polenta Recipe

By awright0511

Ingredients

• Fistfuls of whatever fresh veggies you have on hand
• Fresh garlic
• Extra virgin olive oil
• Herbs
• Sea salt and ground pepper
• Balsamic vinegar
• A roll of cooked polenta or cooked Bob's Red Mill Gluten-Free Polenta
• Goat cheese, or feta, crumbled (omit to keep this vegan and dairy-free)
• 1 fabulous sweet or red onion, chopped
• 1 heaping cup or so of cut broccoli florets
• A handful of grape tomatoes
• 1 1/2 cups or so of slaw mix (shredded cabbage)
• 1 green bell pepper, cored and sliced
• 1 red or yellow bell pepper, cored and sliced
• 2-3 carrots, sliced into sticks
• 1 zucchini squash, sliced into half moons
• 1 yellow squash, sliced into half moons
• 6 cloves of garlic, chopped

Preparation

Step 1

Here is what I did.

Toss in a large roasting pan:

1 fabulous sweet or red onion, chopped
1 heaping cup or so of cut broccoli florets
A handful of grape tomatoes
1 1/2 cups or so of slaw mix (shredded cabbage)
1 green bell pepper, cored and sliced
1 red or yellow bell pepper, cored and sliced
2-3 carrots, sliced into sticks
1 zucchini squash, sliced into half moons
1 yellow squash, sliced into half moons
6 cloves of garlic, chopped

Drizzle the veggies with extra virgin olive oil, and toss with a sprinkle of sea salt, some dried herbs of your choice [basil, oregano, thyme, sage], some fresh ground black pepper (or spicy red pepper flakes if you like heat) and a good dash or two of balsamic vinegar.

Throw the pan into the hot oven on a center rack, and roast away until almost done- about 30 to 40 minutes depending upon your oven and how many veggies you threw in the pan. Make sure you stir once or twice during the roasting to make sure all the veggies are coated and happy and cooking evenly.

When the veggies are just shy of done, cover the pan with foil and move the pan to a lower rack.

Slice a roll of cooked polenta into fairly thin slices. Lay the slices on a baking sheet and brush with olive oil. Set the oven to Broil.

Place the baking sheet with polenta on the higher oven rack, and broil until the polenta is sizzling and starting to get crispy around the edges (this took ten minutes in my oven).

Remove all the goodies and assemble your plates. Divide the polenta slices among three or four plates. Top with roasted vegetables. Scatter crumbled goat cheese. Eat.

Serves 3 maybe 4.

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