Roasted Vegetables with Goat Cheese Polenta
Ingredients
- 2 orange bell peppers seeded and diced
- 1 red onion sliced into wedges
- 2 zucchini diced
- 1 pint cherry tomatoes halved
- 2 tbsp olive oil
- Pinch of salt and black pepper
- 3 cups water
- 1 cup corn polenta
- 1 tbsp butter
- 2 ounces goat cheese crumbled
- 2 tbsp fresh flat leaf parsley chopped
Instructions
- Start by roasting the vegetables. Preheat the oven to 400 degrees. On a large rimmed baking sheet lined with parchment paper, toss bell peppers, onion, and zucchini with 1 Tablespoon of olive oil and a pinch of salt and pepper. Spread the vegetables in a single layer on the pan.
- On a second baking sheet lined with parchment paper, toss the tomatoes with 1 Tablespoon of olive oil and a pinch of salt and pepper.
- Roast both pans of vegetables for 20 minutes, or until they are tender and cooked to your liking.
- While the vegetables cook, start the polenta. Bring 3 cups of water to a boil with a few big pinches of salt. Gradually add the polenta while whisking. Continue whisking for a few minutes until it is smooth. Cook until thickened, which can take as little as 5 minutes depending on your polenta (follow instructions on package).
- Remove polenta from heat and whisk in butter and goat cheese.
- Divide polenta into 4 bowls. Top with roasted vegetables and fresh parsley.