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?
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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).
- 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:
- Toss the chickpeas in olive oil, cumin, garlic salt, and paprika.
- Bake at 400 for 25-30 minutes.
It's very important not to crowd your sheet pans. This will cause the vegetables to steam and not brown. Spread out your vegetable over two pans if you have a lot.
I love crisping up these little polenta medallions to have with roasted vegetables, particularly roasted tomatoes because they burst and create a sauce. You could also use creamy polenta instead of the tube and mix in cheddar cheese, feta or goat cheese. Polenta is a very versatile starch and could be use as a substitute for most rice or pasta recipes.

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:
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Roasted Greek Vegetables with Polenta
- Total Time: 40 minutes
- Yield: 4 1x
Description
Polenta with Roasted Greek Vegetables is a hearty vegan meal prep recipe
Ingredients
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
Instructions
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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:
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Keywords: vegan recipe, dinner recipe, roasted vegetables, easy recipe
Need more vegan recipe ideas? Check out these recipes:
ROBYN
Just so delicious! I love your recipe so much much. So easy to do it. Follow up!
★★★★★
thehungrywaitress
I'm so glad you loved it! Thank you!
Diya
This dish was so delicious, the roasted vegetables go so well with the polenta. The balsamic glaze gives a nice acidity that offsets the creamy polenta.
★★★★★
thehungrywaitress
I'm so happy you love it! Thank you!
Janene
In my oven right now! Looking and smelling heavenly. Do you know about how many portions the 1x makes? Any nutritional information like calories per serving size, etc..? Thank you!!
★★★★★
thehungrywaitress
Awesome! I updated the post with the nutrition info. It includes the chickpeas. Thanks for trying it out!
Janene
Thank you! It's lovely
★★★★★
Steph K
This was delicious
★★★★★
Steph K
This Is so good! Color dishes are very harmonious
★★★★★
Tom
I don't like eggplants, so I replace corn and carrots in the roasted veggies. The taste of this Greek vegetables with Polenta is still perfect. Thanks for your sharing!
★★★★★