Parmesan Polenta with Roasted Vegetables

A simple, cozy vegetarian dish with creamy, buttery polenta topped with ratatouille-style balsamic and herb-roasted vegetables.
A simple, cozy vegetarian dish with creamy, buttery polenta topped with ratatouille-style balsamic and herb-roasted vegetables.

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

Instructions
  1. Preheat the oven to 425 degrees.
  2. 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. 
Full Reading: https://familystylefood.com/roasted-vegetables-parmesan-polenta/