Roasted Greek Vegetables with Polenta

Ingredients

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Cherry tomatoes

  Red, ripe, raw, year round average

  16 oz or 454g

• Mushrooms

  Brown, italian, or crimini, raw

  2 ½ cup whole or 218g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Cauliflower

  Raw

  1 head medium or 588g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Italian Seasoning

  Shoppers Value

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ½ tsp or 2g

• Polenta

  Holland & Barrett

  4 oz or 113g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  ³⁄₁₆ tsp, ground or 0.5g

• Garlic Salt

  Cain's - Walmart

  ¼ tsp or 0.9g

• Paprika

  Spices

  ¼ tsp or 0.5g

Directions

1. Preheat the oven to 400°F.
2. On a large baking sheet, spread out the eggplant, mushrooms, and tomatoes. On a second baking sheet, spread out the zucchini, bell peppers, and cauliflower. Drizzle 2 tablespoons of olive oil, 1/4 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon garlic powder over the eggplant, mushrooms, and tomatoes. Toss to coat.
3. Repeat the process with the zucchini, bell peppers, and cauliflower using the remaining 1 tablespoon of olive oil and 1/4 teaspoon each of Italian seasoning, salt, and garlic powder.
4. Place the polenta rounds on a third baking sheet lined with parchment paper or a silicone mat. Drizzle with 1 tablespoon of olive oil.
5. Bake all three sheets for 25 minutes. Remove the vegetables, flip the polenta, and bake for an additional 10 minutes until crispy.
6. On another baking sheet, toss the chickpeas with 1 tablespoon olive oil, cumin, garlic salt, and paprika.
7. Bake the chickpeas at 400°F for 25-30 minutes. Serve veggies and chickpeas with a side of polenta and enjoy!

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