Make this vegetarian entrée your main course and for the meat eaters, serve some grilled chicken on the side.
1 medium eggplant, peeled and cut into 1-inch cubes
1 small to medium size zucchini cut into rounds, then half rounds 1-inch thick
1 red bell pepper, seeded and cut into 1-inch squares
2 cloves garlic, minced
½ cup fresh basil, chopped
¼-⅓ cup extra virgin olive oil
Salt and pepper to taste
4 cups veggie or chicken stock
1 cup polenta style corn meal
¼ teaspoon salt
1 tablespoon rosemary, finely chopped
¼ cup feta cheese
Chopped basil for garnish
Pre-heat oven to 425 degrees.
Combine all the cut veggies, garlic, and basil on a baking sheet.
Drizzle three tablespoons of the olive oil, salt and pepper on top. Use hands to toss everything together.
Bake for 15-20 minutes or until the eggplant is golden and tender.
While the veggies are roasting, bring stock to a boil and add the polenta and stir vigorously every 10 minutes. Add salt. Cook over low heat, stirring often until the polenta is soft, about 30-40 minutes.
Stir in rosemary, the rest of the olive oil, and feta cheese.
Serve in bowls- a scoop of polenta topped with the roasted veggies.
Garnish with a sprinkling of finely chopped basil.