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Grilled Polenta w/ Roasted Spring Vegetables

Source of Recipe

Recipes from a Vegetarian Goddess by Karri Alrich (2000, Llewellyn)


List of Ingredients

1 large Vidalia or sweet onion, sliced into broad pieces
1 large red bell pepper, cored, seeded and sliced
1 small bunch of spring asparagus, tough stems removed
5 carrots, peeled and slice diagonally
1 small head radicchio, sliced
2 C mushrooms, halved
4-5 tablespoons extra-virgin olive oil
5 garlic cloves, sliced
2 teaspoons marjoram
1/4 teaspoon rosemary
sea salt
polenta (corn meal) cooked according to package directions, cooled and sliced
4 oz. chèvre goat cheese or feta



Recipe

Preheat oven to 350° F.

In a large roasting pan, combine all the cut vegetables with the olive oil, herbs and salt, tossing to coat. Roast veggies in the oven for 45-55 minutes, or until all the veggies are fork-tender. Set aside.

Reset oven temperature to broil. Place the polenta slices on a broiler pan or baking sheet and brush lightly with olive oil and broil for 3-5 minutes, until the edges begin to brown. Remove from the oven.

To serve, place two or three polenta slices on each plate. Tops with roasted vegetables and slices of goat cheese.

YIELD: 4 Servings