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

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

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.
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