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

  White, raw

  2 ½ cup, whole or 240g

• 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

  5 tbsp or 68g

• Italian Seasoning

  McCormick

  ½ tsp or 0.6g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ½ tsp or 2g

• Polenta

  Holland & Barrett

  4 oz or 113g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

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