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
- Preheât the oven to 425 degrees.
- 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.
- Full instructions see familystylefood.com
PARMESAN POLENTA WITH ROASTED VEGETABLES
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Oleh
Asrifood
