Parmesan Polenta with Roasted Vegetables

Parmesan Polenta with Roasted Vegetables


Ingredients:
3 small or 2 medium-sized zucchini, cut into 1-inch chunks
½ red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 teaspoon crushed red chili flakes
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Instructions:
  • First step is Preheat the oven to 425 degrees.
  • And then, Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
  • And then, visit for full instruction : https://familystylefood.com/roasted-vegetables-parmesan-polenta/



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