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Meal Prep Vegan Vegetarian

Roasted Greek Vegetables with Polenta

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

Roasted Greek Vegetables with Polenta is a hearty vegan meal prep recipe. I added crispy chickpeas.


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!

Roasted Greek Vegetables with Polenta is a hearty vegan meal prep recipe. It easily makes four meals.


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.

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Roasted Greek Vegetables with Polenta

★★★★★

5 from 6 reviews

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

  • Author: thehungrywaitress
  • Yield: 4 1x
Scale

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

(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.

Need more vegan recipe ideas? Check out my

Vegan Sweet Potato and Black Bean Bowls

Vegan Sweet Potato and Black Bean Bowl is an easy meal prep recipe. This vegan recipe is great for lunch or dinner!

Or this Crockpot Vegan Green Chili Soup

Crockpot Vegan Green Chili Soup is a super simple vegan recipe! | The Hungry Waitress

Or this Super Food Stir Fry:

Super Food Stir Fry Vegetables is an easy weeknight recipe that only take 30 minute! | The Hungry Waitress

Comments

  2. Diya says

    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.

    ★★★★★

    Reply

  3. Janene says

    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!!

    ★★★★★

    Reply

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