Polenta with Roasted Vegetables

Ingredients

• 1 cup Polenta
• 4 cups Vegetable broth
• 3 tablespoons Olive oil
• 1 medium Zucchini
• 1 medium Eggplant
• 1 medium Red bell pepper
• 1 medium Red onion
• 3 cloves Garlic
• 1 teaspoon Dried oregano
• 0.5 teaspoon Smoked paprika
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Nutritional yeast

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cut zucchini, eggplant, bell pepper, and red onion into 1-inch pieces. Toss with 2 tablespoons olive oil, garlic, oregano, smoked paprika, salt, and pepper.
3. 3Spread vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
4. 4While vegetables are roasting, bring vegetable broth to a boil in a saucepan. Gradually whisk in polenta and reduce heat to low. Cook, stirring constantly, for 20-25 minutes, or until polenta is thick and creamy.
5. 5Stir in nutritional yeast and remaining 1 tablespoon olive oil. Season with salt and pepper to taste.
6. 6Spoon polenta into bowls and top with roasted vegetables.

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