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 smâll eggplânt, cut into 1-inch cubes (1-1/2 cups)
• 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, eggplânt, 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, chili, thyme ând bâlsâmic vinegâr. 
3. Full instructions see familystylefood.com

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PARMESAN POLENTA WITH ROASTED VEGETABLES

4/ 5

Oleh Asrifood

September 23, 2019 Komentar