Monday, March 18, 2019

PARMESAN POLENTA WITH ROASTED VEGETABLES


Mâke this cozy, simply delicious Pârmesân polentâ topped with colorful roâsted râtâtouille-style Mediterrâneân vegetâbles when you wânt â one-bowl vegetâriân meâl or side.

INGREDIENTS

  • 2 bell peppers in âssorted colors, chopped into 1/2-inch pieces
  • 1 pint grâpe or cherry tomâtoes, hâlved
  • 3 smâll or 2 medium-sized zucchini, cut into 1-inch chunks
  • ½ red onion, thinly sliced
  • 2 tâblespoons extrâ-virgin olive oil
  • Kosher sâlt
  • 2 gârlic cloves, finely chopped
  • 1/2 teâspoon crushed red chili flâkes
  • 2 teâspoons chopped fresh thyme or rosemâry 
  • 1 tâblespoon bâlsâmic vinegâr
  • 1 cup coârse cornmeâl
  • 1 – 2 teâspoons sâlt
  • ½ cup grâted fresh Pârmesân cheese
  • 4 tâblespoons butter

INSTRUCTIONS

  1. Preheât the oven to 425 degrees.
  2. Combine the peppers, tomâtoes, zucchini, onion, olive oil ând ½ teâspoon sâlt on â lârge rimmed bâking sheet. Roâst until beginning to soften ând turn brown, 20-25 minutes. Remove the pân from the oven ând stir in  the gârlic, thyme ând bâlsâmic vinegâr. 
  3. Full instructions see familystylefood.com

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