Roasted Tomatoes, Peppers and Eggplant over Soft Polenta | PCC Natural Markets

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Roasted Tomatoes, Peppers and Eggplant over Soft Polenta

Serves: 4 to 6

3.555555
Your rating: None (9 votes)
Your rating: None (9 votes)

This dish, with its roots in the Mediterranean, takes advantage of some of the best summer product. Creamy, rosemary-scented polenta offers the perfect pillow to cradle all of the glittering colors.

Ingredients

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Preheat oven to 425° F.

Cut the tomatoes into 1-inch chunks. Peel the eggplant and cut into 1-inch cubes as well. Seed the pepper and cut into 1-inch squares. (See a pattern emerging?) Toss the vegetables with 2 tablespoons of the olive oil, the basil and garlic.

Spread them out on a sheet pan in a single layer. Roast for 15 to 20 minutes or until the eggplant is golden and tender. The tomatoes will be quite soft. Season with salt and pepper.

While the vegetables are roasting, bring the broth to a boil and add the ground corn, stirring with a wire whip. Cook over low heat, stirring frequently until the polenta is soft, about 15 minutes. Stir in the rosemary, the rest of the olive oil and the feta or chèvre. Season with salt and pepper.

Ladle the polenta onto plates or into bowls and scatter with the roasted vegetables. Garnish with additional cheese, lemons and fresh herb sprigs.

Recipe by Lynne Vea, PCC Chef

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