Karina's (Easy!) Roasted Vegetables on Broiled Polenta
Easy Vegetarian Comfort Food
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.
Karina's Easy Roasted Vegetables on Broiled Polenta RecipeRecipe posted March 2007.
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
Thyme, Basil, Oregano, Marjoram, Sage
Sea salt and ground pepper
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.
When the veggies are just shy of done, cover the pan with foil and move the pan to a lower rack.
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.
Top with roasted vegetables.
Scatter crumbled goat cheese.
*I make my own polenta with Bob's Red Mill Gluten-Free Polenta.