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Roasted Greek Vegetables with Polenta

Roasted Greek Vegetables with Polenta is a hearty vegan meal prep recipe

Ingredients

Vegetables:

Polenta:

Chickpeas (optional)

Instructions

(You will need three baking sheets for this recipe.)

  1. Preheat the oven to 400 degrees.
  2. On a large baking sheets, spread out the eggplant, mushrooms, and tomatoes. On a second baking sheet spread out the zucchini, bell peppers, and cauliflower. Pour 2 Tablespoons of olive oil, 1/4 teaspoon Italian seasoning, 1/4 teaspoon pepper, 1/4 teaspoon salt, and 1/4 teaspoon garlic powder on top of the pan with the eggplant, mushrooms, and tomatoes. Toss vegetables in the oil and spices using your hands (or a spoon) until all the vegetables in the pan are covered.
  3. Repeat this process on the pan with the zucchini, bell peppers, and cauliflower with the remain 1 Tablespoon of olive oil and 1/4 teaspoons of Italian seasoning, pepper, salt, and garlic powder.
  4. Place the sliced polenta rounds on a third baking sheet that is lined with parchment paper or a silicone mat. Drizzle 1 Tablespoon of olive oil all over the polenta rounds.
  5. Bake all three of the baking pans at the same time (if they will fit in your oven) for 25 minutes. Take the vegetables out for good, but flip the polenta over and bake for another 10 minutes (or until a little crispy on the outside).

Optional Chickpeas:

  1. On another baking sheet, toss the chickpeas in 1 Tablespoon olive oil, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, and 1/4 teaspoon paprika.
  2. Bake at 400 for 25-30 minutes.

Notes

The polenta does not get completely crispy (like french fries). You just want it completely warmed through with browning on the outside.