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5 from 1 vote
Polenta with Oven Roasted Vegetables
Polenta with Roasted Vegetables and Feta
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Simple vegetarian meal of polenta with roasted vegetables makes for a super creamy and comforting vegetarian dinner. Can be made vegan.

Course: Dinner
Cuisine: American, gluten free, Healthy, Vegan
Servings: 3
Calories: 486 kcal
Author: Vicky
Ingredients
  • 2 2/3 cups water
  • 1 cup cornmeal instant
  • salt
  • 1/2 - 3/4 cup shredded Parmesan optional, omit if vegan
  • 1 medium eggplant
  • 2 red bell peppers
  • 1 red onion
  • 2 cloves garlic minced
  • 4 tablespoons olive oil
  • salt pepper to taste
  • 1 tablespoon tomato paste
  • 1/4 cup feta crumbled or diced (optional, omit if vegan)
  • cilantro chopped
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Add vegetables to a large bowl and toss with garlic, olive oil, salt, and pepper. Add vegetables in a single layer to a lightly greased baking sheet. Cook for 45 minutes, until the vegetables are lightly browned, tossing after 20 minutes.
  3. Bring water to a boil with salt in a small pot and add polenta slowly while stirring the mixture. Cook for 3 minutes, remove from heat and add the Parmesan.
  4. Add half the vegetables to a food processor. Add tomato paste, and pulse a few times until roughly chopped.
  5. Serve vegetables over the polenta and sprinkle with feta and cilantro.
  6. Recipe Adapted From The Food Network
Nutrition Facts
Polenta with Roasted Vegetables and Feta
Amount Per Serving
Calories 486 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Cholesterol 11mg4%
Sodium 203mg9%
Potassium 795mg23%
Carbohydrates 58g19%
Fiber 12g50%
Sugar 12g13%
Protein 10g20%
Vitamin A 2655IU53%
Vitamin C 109.1mg132%
Calcium 100mg10%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.