Mediterranean Roast Vegetables with Polenta

this Recipe!

Are you wondering, "what can I do with a tube of polenta?". You'll love this Mediterranean Roast Vegetables with Polenta recipe. All you have to do is slice the polenta and chop some vegetables, then roast everything! It also happens to be vegan! I make a huge batch and divide it into my meal prep containers to have during the week!

How do you make Mediterranean Roast Vegetables with Polenta?

1. Preheat the oven to 400 degrees.
2. On a large baking sheets, Toss the eggplant, mushrooms, and tomatoes, zucchini, bell peppers, and cauliflower with olive oil, Italian seasoning, pepper, salt and garlic powder.
3. Place the sliced polenta rounds on another baking sheet that is lined with parchment paper or a silicone mat and drizzle some olive oil all over the polenta rounds.
4. Bake both 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).
5. Optional Chickpeas:

I like to add a bit of protein to this recipe by crisping up some chickpeas to serve alside everything. To make these crispy chickpeas:

1. Toss the chickpeas in olive oil, cumin, garlic salt, and paprika.
2. Bake at 400 for 25-30 minutes.

If you where wondering about what containers I use they are Bento Box ... I love having matching container all lined up in the fridge full of delicious food. It makes me happy.

If you like this recipe you can rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress! Here's the recipe:

Roasted Greek Vegetables with Polenta

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★★★★★

5 from 7 reviews

• Author: The Hungry Waitress
• Total Time: 40 minutes
• Yield: 4 1x

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Description

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

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Ingredients

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Vegetables:

• 1 eggplant, peeled and chopped
• 1 package (1 lb) tomatoes, halved (cherry tomatoes work well)
• 1 package (8 oz) mushrooms, halved
• 2 Zucchinis, chopped
• 2 bell peppers, red or green, chopped
• 1 head of cauliflower, cut into florets
• 3 Tablespoons olive oil, divided
• 1/2 teaspoon Italian seasoning, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon garlic powder, divided

Polenta:

• 1 tube of polenta, cut into 1/4 inch slices
• 1 Tablespoon olive oil

Chickpeas (optional)

• 1 can chickpeas, drained and rinsed
• 1 Tablespoon olive oil
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic salt
• 1/4 teaspoon paprika

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Instructions

1. Preheat the oven to 400 degrees.
2. On a large baking sheets, Toss the eggplant, mushrooms, tomatoes,  zucchini, bell peppers, and cauliflower with the olive oil, Italian seasoning, pepper, salt, and  garlic powder.
3. Place the sliced polenta rounds on another baking sheet that is lined with parchment paper or a silicone mat. Drizzle 1 Tablespoon of olive oil all over the polenta rounds.
4. Bake everything 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.

Equipment

Baking Sheet

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Parchment Sheets

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Notes

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

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sheet Pan
• Cuisine: American

Keywords: vegan recipe, dinner recipe, roasted vegetables, easy recipe

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