Roasted Veggies on Rosemary Polenta


What you’ll need: Serves 2-4 (depending on if this is a main dish or just a side dish)

1 zucchini sliced

1 yellow squash sliced

1 bell pepper of each color (orange, green and red) chopped

2 roma tomatoes quartered

1 package sliced white mushrooms

1 carrot peeled and chopped

1 head of broccoli sliced into large pieces

1 tbsp olive oil

1 tsp dried rosemary

1 tbsp fresh rosemary

Instant polenta ( I use Bob’s Red Mill)

1 1/2 tsp sea salt

1 tsp black pepper

1/4 tsp red pepper flakes

What you’ll do:

Pre-heat oven to 425

In a large bowl or large ziplock back combine all veggies, oil, 1 tsp sea salt, 1/2 tsp black pepper, dried rosemary and red pepper flakes

After all veggies are coated with olive oil spread onto a baking sheet

Bake at 425 for 10-15 minutes until veggies are tender

While veggies are baking make polenta according to instructions on the package

When polenta is done stir in fresh rosemary, 1/2 tsp sea salt and 1/2 tsp black pepper

Remove veggies from oven and serve on top of the polenta