PARMESAN POLENTA WITH ROASTED VEGETABLES #vegetarian #veggielover

A basic, comfortable veggie lover dish with smooth, rich polenta finished with ratatouille-style balsamic and herb-simmered vegetables.
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Ingredients
- 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
- 1 pint grape or cherry tomatoes, halved
- 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
- ½ red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 garlic cloves, finely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 teaspoons chopped fresh thyme or rosemary
- 1 tablespoon balsamic vinegar
- 1 cup coarse cornmeal
- 1 – 2 teaspoons salt
- ½ cup grated fresh Parmesan cheese
- 4 tablespoons butter
- Preheat the oven to 425 degrees.
- Combine the peppers, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, thyme and balsamic vinegar.
- Visit bit.ly/2Wg1W9i for full instructions.
Read More Our Recipe : One Pan Gnocchi with Sundried Tomatoes and White Beans
source https://portalinfotop.blogspot.com/2019/03/parmesan-polenta-with-roasted.html