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Karina's (Easy!) Roasted Vegetables on Broiled Polenta

roasted vegetables on broiled polenta
Roasted veggies on broiled polenta. Yep. Gluten-free delish.

I'm still shaking off the February blahs, so bear with me, intrepid g-free campers. Please accept this super easy recipe as a tiny gift. Make this celiac-friendly dish on a busy weeknight when you're cranky and tired or feeling lazy or simply and utterly couldn't be bothered to crack open a cookbook (never mind, actually venture far afield and shop for groceries) because all you really want to do is kick off your Rocket Dogs and sink down into your favorite viewing chair with a bowl of salted popcorn to watch Downton Abbey.

Easy Roasted Vegetables on Broiled Polenta Recipe

Broiling slices of polenta brushed with olive oil gives this rustic, simple dish a lovely texture boost. The edges sizzle and get slightly crisp. Naturally gluten-free goodness. Don't have any polenta? Try roasted veggies on top of a baked potato.


1 sweet or red onion, chopped
2 cups cut-up broccoli florets

16 grape or cherry tomatoes
2 cups slaw mix (shredded cabbage)
1 green bell pepper, cored and sliced
1 red or yellow bell pepper, cored and sliced
4 medium carrots, sliced into sticks
1 zucchini squash, sliced into half moons
1 yellow squash, sliced into half moons
6 cloves of garlic, chopped
Fresh garlic
Olive oil
Thyme, Basil, Oregano, Marjoram, Sage
Sea salt and ground pepper
Balsamic vinegar
A roll of cooked GF polenta *or see note
6 oz. goat cheese or feta, crumbled (omit to keep this vegan and dairy-free)


Preheat the oven to 400ºF.

Toss the vegetables and garlic in a large roasting pan.

Drizzle with olive oil, and sprinkle with herbs (dried or fresh), sea salt, ground black pepper (or spicy red pepper flakes if you like heat) and a good dash or two of balsamic vinegar. Toss to coat.

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 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- about 7 minutes.
Divide the polenta slices among four plates.

Top with roasted vegetables.

Scatter crumbled goat cheese.


Serves 4.

*I make my own polenta with Bob's Red Mill Gluten-Free Polenta.

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  1. Oh baby. (And polenta is so not South Beach, but I would cheat for this any day.)

    The February blues stink. March has got to be better, don't you think!

  2. Great idea!! Thanks for sharing...

    I am thinking of throwing some lettuce greens in there with some salad dressing too...kind of like those pizzas (sigh) topped with salads.

  3. What a nice coincidence! I just bought a roll of cooked polenta from Trader Joe's. I am definitely going to use this recipe for one of our meals this week. Thanks!

  4. So, Im learning...I may even give polenta a tray again, but I thought Feta cheese was in the same boat as blue cheese (having gluten)? Could I be mistaken?

  5. Heya Kalyn!

    Let's hope March is better. Sigh. I'm ready to move to Santa Monica. xo

    Hi Slacker Mom!

    Yes - me too! I love baby greens [tossed in a little olive oil and balsamic] with roasted veggies. I pile them on split baked potatoes, too. And yes, I used to love them on pizza. Yum. We'll have to come up with a good gluten-free crust for our greens, eh? ;-)

    Hey Pie Girl!

    I love Trader Joe's. Enjoy! Thanks for stopping by!

    Hola Medium/GF Vegan!

    A block of feta is safe as long as it's plain; if it has herbs added to it, it's best to check. Atheno's feta is safe - the last time I checked.

    Blue cheese is only problematic if the company uses some form of bread to grow the mold, I believe; not all do. I never cared for blue mold cheeses, so I have not checked into safe brands.

    Take care!

  6. Annella16:08


    I stumbled upon your blog this past weekend and I want to let you know you have given me hope in my new world of gluten-free living.

    I am a 35yr old mother of 3 (6yrs, 4yrs, and 3mo) who was diagnosed with Celiac less than a week ago. I met with a dietitian this past Friday and it was the most discouraging experience. I left her office in tears, believing I would not be able to have a 'normal' eating life. I stayed up late that night trying to find something encouraging online, and found your blog.

    When I saw your beautiful photographs of the delicious looking gluten-free foods you prepare, I wiped away my tears and felt hope and joy. I so appreciate the candid way in which you write about Celiac Disease. You have become my ray of sunshine.

    When I showed my dh your blog the next morning he was equally excited. In fact, he said, "Boy, if you started cooking food like that it would be a huge step up from our current diet!" I had to completely agree!! I have a steep learning curve in the kitchen, as I have never been comfortable preparing meals. However, the blessing of this diagnosis will be my improved domestic cooking skills!

    Do you have any suggestions as to which recipies I should start with as a novice? Also, any recommendations as to staple pantry items? I am trying to formulate a meal plan for bkfst-lunch-dinner and snacks, but it is overwhelming! I am planning to serve gluten-free meals to the entire family at dinner, but I don't think I can take away the kid's PBJ sandwiches and breakfast cereal.

    Even if you don't have time to respond, just know you have already made an enormous impact on me. Thank-you, thank-you, thank-you!


  7. Hi Annella!

    I'm so glad you found my blog. There are lots of easy recipes I think you and your family will love - and they won't even know they are gluten-free. Take a look through my recipe archives and you'll see lots of family-friendly straight-forward recipes.

    As for the kids - you know, there are some fab GF cereals out there, and lots of snacks that are naturally gluten-free. And the brown rice pasta I use [Tinkyada] is so good, it's no sacrifice.

    For shopping and pantry ideas, check my link on the blog sidebar [left] that says: The Morning After.

    Also take a look at links further down the left side bar for mainstream shopping lists that list safe everyday foods - like mayo, ketchup, salad dressing, etc...

    I'd make shopping choices gluten-free whenever possible - and it's easy to do with these lists. In no time, you'll get to know the safe brands.

    Take a deep breath. You're doing GREAT!

    Good luck on your new GF adventure, and be well!

  8. Hi Karina:

    We must be on the same cooking and consumption vibe as I just whipped up some polenta with gruyere cheese with a roasted vegetable marinara. And we just got Red Bridge gluten-free beer in our area.

    Whoa! I'm making scallops tonight, what's on your plate?


  9. Hi Karina - wow, how good does this look! I would have to make the polenta from scratch, but it would be well worth the effort!

  10. Oh, I am so glad to see some else on a GF diet loves food. I have a roll of polenta and I didn't know what to do with it. Now I do! Thanks!

  11. Hi Rachel - Oh my, that sounds good! I love a cheesy polenta with marinara.

    What's on my plate? Last night was Steve's birthday so we made my flourless chocolate cake. Guess what I'm having for breakfast this morning? ;-)

    Hola, Gilly! Ah. Polenta from scratch isn't hard - just time consuming. Have you tried making it in a rice cooker? It works.

    Hey Polly! Oh yeah. Lots of food love around here.


  12. Kalyn,
    I have tried making polenta but it was very bland. Other than drizzling olive oil, is there any way to give it more flavor? I'd love to make the roasted veggies with goat cheese for din tonite...Any suggestions? Also, I bought the Breadman Pro and used Breads by Anna mix. The gluten free cycle didn't quite bake the bread enough. The top was a little unbaked. I called Anna directly and she said that I was not the first person to say that about the Breadman Pro. Any ideas? Last but not least, my sister Ellen (IamGlutenFree) has inspired me to blog...I started two weeks ago and just need to buy a photo editing program to post the pictures. It's a veteran I'm sure you can give me some ideas. Many thanks for your inspiration as well.

  13. Hi Faye!

    Welcome. I've never used Anna's bread mix, so I cannot say for sure.

    How about trying it on the regular bread cycle, rather than the shorter GF cycle? Choose the larger loaf size [I bet Anna's makes a two-pound loaf].

    As for polenta - when you make it from scratch you can season it with all kinds of goodies. Add dried herbs, sea salt, or some grated cheese for flavor. It's a naturally bland food used a base for sauces and other foods - much like pasta.

    Good luck with your new blog! Have fun.


  14. I like the way you think! I love roasted vegetables, I love feta, and I love Polenta, especially draped it the first two things. I will DEFINITELY be trying this recipe- roasting vegetables has been my favorite cooking method lately. :)


    visit my gluten free blog

  15. Hiya Sea!

    I never get tired of roasting vegetables. Sigh. ;-)

  16. Karina, my tummy thanks you for this recipe. I finally had a chance to grill my polenta and roast some veges for supper tonight. And I haven't felt so good after a meal as I have tonight!

  17. Hi Pie Girl!

    I always feel so good after a vegetarian meal like this, too. Delicious and nutritious. What's not to love?

    ;-) Thanks for letting me know.

  18. Anonymous19:39

    This looks tasty, but I want to add celery. Can you roast celery with other vegetables (onion, garlic, carrots, zucchini, and maybe red pepper)?

  19. Hi Anon!

    That's an interesting question. I have never roasted celery. I've only cooked it in soups or casseroles.

    If you do decide to try it, please come back and give us a full report.


  20. Barb20:28

    Two days ago my niece told me about roasting her vegies...especially cauliflower. I guess I didn'g get directions right; so my experimenting with it wasn't a good experience. But, then I came online and found your site. I have a friend with celiac disease, so I will print out the recipe(s) for her, since she's not a computer buff.


  21. Karina

    7.05.07 ~ First of all, I love the new look of your blog! Haven't visited for a spell.

    I just came by to refer to your recipe again tonight. Found a new pairing for these yummy roasted veges: served over slices of crunchy "baked" potato slices - sliced potatoes, sprinkled with Spike All Purpose Seasoning and microwaved for 2 minutes (yes, they were still raw-crunchy). I loved it!

  22. Hi Karina...
    I found your blog couple weeks back and have been constantly coming back to it. I love the pictures you post for each dish... makes me want to start cooking right away!
    I tried this recipe for our Christmas dinner and everyone loved it. They couldn't stop appreciating the taste and the look! Thank you so much!

  23. Anonymous21:30

    I just made this for dinner and it was *absolutely delicious*. Thank you so much for sharing this. I love your recipes and your fun sense of humour!!!!!!!! This will be one of my staples.

  24. I just made this tonight for my daughter, 12, and myself. I used mushrooms, onions and yellow squash, just what was in the fridge. I never thought of broiling polenta, I've always fried it. It was wonderful. We topped it with a little leftover fontina cheese and my daughter ate it up like a Hoover! She said make it again, please... It's always great to find something she'll eat with such passion. Thanks!
    Valerie D

  25. Hi, I just found your website this past weekend and I'm so glad I did! I'm in my early twenties and just getting use to the whole "real world" thing, which includes lots of cooking! (why didn't anyone tell me?) I made this recipe tonight and it was amazing! and SO easy to put together!! THANK YOU!!

  26. Hi Karina, I made this again and loved it, as I do with all your recipes! You are such an inspiration!

    I wrote about you and this recipe on my new food blog. Here it is:

    Thank you!!!

  27. Anonymous11:47

    I am going to make this for my son and I'm sure he will like it.