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Polenta with Roasted Greek Vegetables

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Roasted Greek Vegetables with Polenta on a sheet pan this Recipe!



Are you wondering, "what can I do with a tube of polenta?". You'll love this Roasted Greek 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!

Prepped Roasted Greek Vegetables with Polenta in black containers

How do you make Polenta with Roasted Greek Vegetables?

  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.
How do you keep roasted vegetables from getting soggy?

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.

What does polenta pair well with?

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.

Roasted Greek Vegetables portioned out into three containers


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 is a hearty vegan meal prep recipe

Roasted Greek Vegetables with Polenta


★★★★★

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


Ingredients

Scale

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

  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

Image of Baking Sheet

Baking Sheet

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Image of Parchment Sheets

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

Need more vegan recipe ideas? Check out these recipes:

  • Homemade Vegetable Egg Rolls
  • Vegan Bolognese with Lentils and Walnuts
  • Vegan Loaded Vegetable Beans and Rice
  • Easy Vegan Vegetable and Dumpling Soup
« Favorite Fall Salad
Hearty Vegan Chili »

Reader Interactions

Comments

  1. ROBYN

    June 15, 2020 at 8:45 pm

    Just so delicious! I love your recipe so much much. So easy to do it. Follow up!

    ★★★★★

    Reply
    • thehungrywaitress

      June 16, 2020 at 5:54 pm

      I'm so glad you loved it! Thank you!

      Reply
  2. Diya

    June 22, 2020 at 4:11 am

    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
    • thehungrywaitress

      June 24, 2020 at 4:05 pm

      I'm so happy you love it! Thank you!

      Reply
  3. Janene

    July 13, 2020 at 4:39 pm

    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
    • thehungrywaitress

      July 13, 2020 at 5:50 pm

      Awesome! I updated the post with the nutrition info. It includes the chickpeas. Thanks for trying it out!

      Reply
      • Janene

        July 13, 2020 at 6:04 pm

        Thank you! It's lovely

        ★★★★★

        Reply
  4. Steph K

    August 13, 2020 at 2:38 am

    This was delicious

    ★★★★★

    Reply
  5. Steph K

    August 13, 2020 at 2:43 am

    This Is so good! Color dishes are very harmonious

    ★★★★★

    Reply
  6. Tom

    September 24, 2020 at 12:21 pm

    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!

    ★★★★★

    Reply

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Leanna Myers

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