Roasted Vegetables on Creamy Polenta

Roasting veggies brings out the best in them.  They get crispy around the edges like you fried them but there’s almost no oil involved.  You can use almost any type of summer squash, eggplant, peppers, tomatoes and onions.  It’s like a roasted ratatouille.   Here’s a picture of the veggies I used.  Eggplant and peppers would have been good but I’m allergic to them.

I forgot to include the onion in the picture.  Don’t forget the onion.  The crispy onions are were really good.  I used red torpedo onions because they’re the sweetest.  If you can’t find them,  just use a regular red onion.  Slice all of the veggies you’re going to use as thin as you can.  I cut the scalloped squash in eight wedges.  I cut the onions in wedges too.  

This is what it looked like after everything was cut up.  I don’t  recommend piling the squashes this way.  Only the ones on the top got really crispy.  Next time I would use several pans so that they’re in a single layer.  Did I mention that they taste best when they get nice and crispy?  You get the idea.  

There’s really no recipe for this.  Just slice up all of your veggies, rub a little olive oil on the everything so they won’t stick to the pan.  Sprinkle them with salt and pepper.   I roasted them for 15 minutes and then I turned everything over and roasted them for another ten minutes or so.  While the veggies are roasting, I made the creamy polenta.  If you’re anti polenta, like my daughter, you can serve it on rice or quinoa.  Garnish with fresh basil.

Roasted Vegetables on Creamy Polenta

Serves 2 - Use organic ingredients whenever possible

Squash, peppers, eggplant, bell peppers (whatever you have-at least 3 vegetables per person)

1 Red onion (preferably torpedo)

2 Large Tomatoes (1 tomato per person-or more if they’re small)

Fresh basil for garnish

Olive oil

Salt and pepper

Preheat oven to 450˚

Slice zucchini, crookneck, eggplant or peppers in long thin strips.  Slice tomatoes.  Cut onions and round squash in wedges.  

Drizzle olive oil over the veggies, just enough to prevent sticking.  If you have a spray oil, that would be best.

Sprinkle everything with salt and pepper.

Spread out veggies in a single layer on cookie sheets or roasting pans and roast for 15 minutes.

Using a spatula, turn the veggies and roast for another 10 - 15 minutes until browned around the edges.

Serve on polenta, garnished with fresh basil.

Creamy Polenta

3 cups filtered water

1 cup polenta

1/4 cup Tofutti non-dairy cream cheese (or sub the dairy one)

1 tablespoon Earth Balance Organic Buttery Spread (or sub butter)

Salt to taste

Bring water to a boil in heavy pot.

Slowly pour polenta into boiling water as you whisk it.

Turn heat to low and simmer until polenta is thick, about 15 minutes.

Turn off heat and stir in cream cheese and buttery spread.

Salt to taste.