Roasted Tomatoes, Peppers and Eggplant over Soft Polenta

Serves: 4 to 6

Your rating: None (5 votes)

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

The late summer harvest offers up such treasures! This dish, with its roots in Mediterranean fare, takes advantage of some of the best. You may choose to add fennel, zucchini or green beans to the list of ingredients. Creamy, rosemary-scented polenta offers the perfect pillow to cradle all of the glittering colors.

Ingredients

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

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: bell peppers, eggplant, polenta, tomatoes

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