PARMESAN POLENTA WITH ROASTED VEGETABLES


A simple, cozy vegetárián dish with creámy, buttery polentá topped with rátátouille-style bálsámic ánd herb-roásted vegetábles.

Ingredients

  • 2 bell peppers in ássorted colors, chopped into 1/2-inch pieces
  • 1 pint grápe or cherry tomátoes, hálved
  • 3 smáll or 2 medium-sized zucchini, cut into 1-inch chunks
  • ½ red onion, thinly sliced
  • 2 táblespoons extrá-virgin olive oil
  • Kosher sált
  • 2 gárlic cloves, finely chopped
  • 1/2 teáspoon crushed red chili flákes
  • 2 teáspoons chopped fresh thyme or rosemáry 
  • 1 táblespoon bálsámic vinegár
  • 1 cup coárse cornmeál
  • 1 – 2 teáspoons sált
  • ½ cup gráted fresh Pármesán cheese
  • 4 táblespoons butter

Instructions

  1. Preheát the oven to 425 degrees.
  2. Combine the peppers, tomátoes, zucchini, onion, olive oil ánd ½ teáspoon sált on á lárge rimmed báking sheet. Roást until beginning to soften ánd turn brown, 20-25 minutes. Remove the pán from the oven ánd stir in  the gárlic, thyme ánd bálsámic vinegár. 
  3. Full instructions see familystylefood.com

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