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Roasted Greek Vegetables with Polenta is a hearty vegan meal prep 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


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




  • 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


  • 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


  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.


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