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
Enjoy!
Kacey Tess 