Grilled Polenta with Roasted Vegetables

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Grilled Polenta with Roasted Vegetables

 

 

Celebrate the beauty of the harvest season with these

colorful roasted vegetables served on a bed of golden

polenta.

 

1 large sweet onion, sliced into broad pieces

1 large sweet red pepper, cored, seeded, sliced

1 large green bell pepper, cored, seeded, sliced

2 cups of brocolli florets or cauliflower florets

5 carrots, peeled, sliced on the diagonal

2 Portobello mushrooms, sliced

1 yellow squash, sliced thickly

3 - 4 Tbs. extra virgin olive oil

5 garlic cloves, sliced

2 tsp. marjoram

1/4 tsp. rosemary or dried basil

pinch sea salt

Cooked Polenta, cooled, sliced (or purchase

ready-made)

4 - 6 oz. Cherve goat cheese or Feta

Preheat your oven to 350 degrees.

 

In a large roasting pan combine all of the cut

vegetables with olive oil,

herbs, and sea salt, tossing to coat. Roast in the

oven at 350 degrees

for 45-55 minutes, or until the veggies are fork

tender. Set aside.

Set oven temperature to broil. Place the polenta

slices on a broiler pan

or baking sheet, brush lightly with olive oil and

broil for 3-5 minutes, until

the edges begin to brown. Remove from the oven. To

serve, place two or three broiled polenta slices on

each plate, and top with a generous spoonful of

roasted vegetables. Sprinkle goat cheese or feta over

each serving.

Serves 4.

*Make this dish ahead by assembling it in a

lasagna-style baking dish. Layer polenta first, top

with the roasted vegetables and cheese. Drizzle with

extra virgin olive oil. Reheat (covered with foil) for

20 minutes in a 350 degree oven.

 

 

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