For the grilled vegetables
- 1 pepper
- 1 onion
- 1/4 butternut squash/pumpkin
- A small bunch of asparagus – trimmed
- 1 eggplant
- 6 baby corns
- 12 cherry tomatoes – cut into halves
- 4 cloves garlic – cut into quarters
- 1/4 tsp dried mixed herbs
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and black pepper to season
For the parmesan polenta
- 4 cups stock (vegetable or chicken)
- 1 cup water
- 1 cup polenta
- 1/2 cup parmesan
- 1/2 tsp garlic powder
- 1 clove garlic, grated
- Salt and black pepper to taste
- 2 tablespoons unsalted butter or extra-virgin olive oil
For the grilled vegetables
- Preheat the oven to 200°C.
- Cut all the vegetables into bite-sized chunks
- Place the vegetables in a bowl and add all the other ingredients.
- Toss well to coat and pour these into a baking tray
- Roast your vegetables in the hot oven for around 50-60 minutes, or until soft and golden.
For the Polenta
- Once the vegetable is almost done, you can get started on the polenta.
- In a pan, melt butter or add olive oil.
- Saute garlic for 1 minute.
- Pour water and stock and once it reaches a soft boil, add the polenta and whisk until smooth.
- Cook for about 15 minutes or so until the polenta has thickened.
- Add parmesan, garlic powder and seasoning.
- Serve immediately with the grilled vegetables.
