Dairy-Free Baked Polenta with Roasted Vegetables

Ingredients

• 1 cup Polenta
• 4 cups Vegetable Broth
• 3 tablespoons Olive Oil
• 1 each Bell Peppers
• 1 each Zucchini
• 1/2 each Red Onion
• 1 cup Cherry Tomatoes
• 2 cloves Garlic
• 1 tablespoon Italian Seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large heavy-bottomed pot, bring the 4 cups of vegetable broth to a boil over high heat. Gradually whisk in the 1 cup of polenta, then reduce the heat to low. Cook, stirring constantly, for about 20 minutes, until the polenta is thick and creamy. Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. 3Lightly grease a baking dish (a 22.86 × 33.02 cm dish works well). Pour the cooked polenta into the prepared baking dish and spread it evenly.
4. 4Prepare the vegetables: Cut the 1 bell pepper into 2.54 cm pieces. Cut the 1 zucchini into 2.54 cm pieces. Cut the 1/2 red onion into 2.54 cm wedges. Mince the 2 cloves of garlic. Place all these prepared vegetables and the 1 cup of cherry tomatoes in a medium bowl.
5. 5Add the 3 tablespoons of olive oil, 1 tablespoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl with the vegetables. Toss everything together until the vegetables are well coated.
6. 6Arrange the seasoned vegetables evenly over the polenta in the baking dish.
7. 7Bake in the preheated oven for 25 minutes, or until the vegetables are tender and have slightly browned edges. The polenta should be heated through.
8. 8Let the dish rest for 5 minutes before serving hot.

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