PARMESAN POLENTA WITH ROASTED VEGETABLES #vegetarian #veggielover

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.

Whatever triggers that change — regardless of whether it has nothing to do with the climate — when comfortable solace sustenance is called for, you can depend on polenta to fulfill. It's essentially similar to the most flavorful bowl of porridge you can have for supper. Alongside a liberal measure of vivid balsamic simmered vegetables served to finish everything, there's very little better.

Make this comfortable, just flavorful Parmesan polenta finished with brilliant broiled ratatouille-style Mediterranean vegetables when you need a one-bowl veggie lover supper or side.

Also Try Our Recipe : Instant Pot Potato Corn Chowder 

PARMESAN POLENTA WITH ROASTED VEGETABLES #vegetarian #veggielover

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. 
  3. Visit bit.ly/2Wg1W9i for full instructions.

Read More Our Recipe : One Pan Gnocchi with Sundried Tomatoes and White Beans

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