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It’s Meal Prep Monday, and Roasted Greek Vegetables with Polenta is one of my favorite meal prep recipes! It’s perfect because it’s filling, packed with yummy vegetables, and it happens to be vegan! I make a huge batch and divide it into my meal prep containers to have during the week!
What is polenta?
“Polenta is really a dish, not an ingredient, from northern Italy. It refers to a porridge or mush now made from coarsely ground cornmeal since corn was cultivated in Europe in the 16th century, but was also in the past made with farro, chestnuts, millet, spelt or chickpeas. Polenta is usually made from yellow corn. ” – The Kitchn
I love buying the tube of already made polenta, and slicing it into quarter inch rounds. I crisp them up in the oven, or fry them in a skillet. When you crisp them in the oven the key is to make sure they don’t stick to the pan, so make sure you put down parchment paper or use my favorite silicone mats! If you can’t find the polenta (we use the tube of polenta) this recipe would be great over quinoa (even more protein!), rice, or grits!
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.
Roasted Greek Vegetables with Polenta
Roasted Greek Vegetables with Polenta is a hearty vegan meal prep recipe
- Yield: 4 1x
- 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
- 1 can chickpeas, drained and rinsed
- 1 Tablespoon olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1/4 teaspoon paprika
(You will need three baking sheets for this recipe.)
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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.
- 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).
- 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.
The polenta does not get completely crispy (like french fries). You just want it completely warmed through with browning on the outside.
Need more vegan recipe ideas? Check out my
Or this Crockpot Vegan Green Chili Soup
Or this Super Food Stir Fry: