Roasted Greek Vegetables with Polenta

Ingredients

• Eggplant

  Raw

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

• Tomatoes

  Crushed, canned

  1 ¹⁄₁₆ can (15 oz) or 453g

• Mushrooms

  Shiitake, stir-fried

  8 oz or 227g

• 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

  100g

• 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 degrees.
2. On a large baking sheets, spread out the eggplant, mushrooms, and tomatoes. On a second baking sheet spread out the zucchini, bell peppers, and cauliflower. Pour 2 Tablespoons of olive oil, 1/4 teaspoon Italian seasoning, 1/4 teaspoon pepper, 1/4 teaspoon salt, and 1/4 teaspoon garlic powder on top of the pan with the eggplant, mushrooms, and tomatoes. Toss vegetables in the oil and spices using your hands (or a spoon) until all the vegetables in the pan are covered.
3. Repeat this process on the pan with the zucchini, bell peppers, and cauliflower with the remain 1 Tablespoon of olive oil and 1/4 teaspoons of Italian seasoning, pepper, salt, and garlic powder.
4. Place the sliced polenta rounds on a third baking sheet that is lined with parchment paper or a silicone mat. Drizzle 1 Tablespoon of olive oil all over the polenta rounds.
5. Bake all three of the baking pans at the same time (if they will fit in your oven) for 25 minutes. Take the vegetables out for good, but flip the polenta over and bake for another 10 minutes (or until a little crispy on the outside).
6. On another baking sheet, toss the chickpeas in 1 Tablespoon olive oil, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, and 1/4 teaspoon paprika.
7. Bake at 400 for 25-30 minutes.
8. Recipe by: thehungrywaitress (source: http://thehungrywaitress.com/roasted-greek-vegetables-with-polenta/)

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