Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Recipes Side Dishes Rice and Grains
|
||||||||
|
||||||||
| Servings: | 4 |
| Author Notes: | Celebrate Earth Day with the beauty of these colorful roasted vegetables, served on a bed of golden polenta. If you are busy planting a tree or tackling spring chores, roast the vegetables ahead of time and serve them at room temperature. Make more than you think you'll need, because you'll wish you had some leftovers for the next day. |
| 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 cup 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 ounces chevre goat cheese or feta |
| Instructions: |
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. |
|
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
Sign up for Cheri's FabulousFoods Newsletter/Blog
- Recently Added
-
Fabulous Blogs
|
