Roasted Italian Vegetables with Parmesan Polenta
Roasted Italian vegetables with creamy parmesan polenta is a delicious vegetarian meal that is healthy, filling, and packed with flavor!
Equipment
- Baking sheet (parchment paper lined)
- Heavy bottom pot or dutch oven
- Serving spoon
Ingredients
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup eggplant cut into 1 inch chunks
- 1 cup zucchini cut into 1 inch chunks
- 1 cup summer squash cut into 1 inch chunks
- 1 cup cherry tomatoes
- 1 cup aspragus cut into 1 inch chunks
Parmesan polenta
- 3 cups water
- 1 cup milk
- 1 cup coarse or medium grit cornmeal
- 3 tbsp butter divided
- 1/2 cup parmesan cheese
- 1 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
- Make the polenta. Bring the water and the milk to a boil in a heavy bottom pan or dutch oven. Once the liquids are boiling, gradually whisk in the cornmeal. Reduce the heat to a simmer, then cover and allow it to cook for 25-30 minutes. Stir occassionally to avoid burning.
- Roast the vegetables. While the polenta is cooking, preheat the oven to 425 degrees. Place the chopped vegetables on a parchment paper lined bakign sheet. Combine the olive oil, Italian seasoning, garlic powder, and salt in a small bowl. Brush the olive oil mixture onto the vegetables, then place them in the oven and cook for 20-25 minutes.
- Finish the polenta. Once the polenta is thick and done cooking, remove it from the heat. Stir in the parmesan cheese, butter, garlic powder, and salt until the cheese has melted.
- Serve. Put the polenta in the bottom of a bowl, then top with the roasted vegetables. Drizzle with olive oil, blasamic vinegar, or fresh herbs. Mangia!
Nutrition
Calories: 293kcalCarbohydrates: 26gProtein: 8gFat: 18gSaturated Fat: 7gCholesterol: 25mgSodium: 990mgPotassium: 381mgFiber: 4gSugar: 5gVitamin A: 678IUVitamin C: 14mgCalcium: 169mgIron: 2mg
Nutrition values are estimates, for exact values consult a nutritionist.