Dairy-Free Polenta Breakfast Bowl with Roasted Vegetables

Ingredients

• 1 cup Polenta (Cornmeal)
• 4 cups Vegetable Broth
• 3 tablespoons Olive Oil
• 1 medium Eggplant
• 2 medium Bell Peppers (Mixed Colors)
• 1 medium Red Onion
• 1 medium Zucchini
• 2 cloves Garlic
• 1 tablespoon Italian Seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup Fresh Basil

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

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Prepare the vegetables: Cut the 1 medium eggplant, 2 medium bell peppers (mixed colors), 1 medium red onion, and 1 medium zucchini into bite-sized pieces, about 2.54 cm cubes. Mince the 2 cloves garlic.
3. 3In a large bowl, combine the chopped eggplant, bell peppers, red onion, and zucchini with the minced garlic. Add 2 tablespoons of olive oil, 1 tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and have slightly browned edges.
5. 5While the vegetables are roasting, start the polenta. Pour 4 cups of vegetable broth into a large saucepan and bring it to a boil over medium-high heat.
6. 6Once the broth is boiling, gradually whisk in 1 cup of polenta. Continue stirring constantly for about 1 minute to prevent any lumps from forming. Reduce the heat to low.
7. 7Cook the polenta, stirring occasionally, for 20-25 minutes, or until it has thickened to a creamy consistency and is tender. Stir in the remaining 1 tablespoon of olive oil.
8. 8Divide the cooked polenta among four bowls. Top each bowl with the roasted vegetables and sprinkle with 1/4 cup fresh basil. Serve immediately.

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