Ingredients
2 cups polenta (coarse cornmeal)
4 cups vegetable broth
1 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 zucchini, halved
1 eggplant, cubed
1 cup cherry tomatoes, halved
1 red onion, quartered
4 garlic cloves, minced
1 tsp dried oregano
1 tbsp fresh basil (chiffonade)
1 lemon, juiced and zested
Salt and pepper
Extra virgin olive oil for drizzling
Instructions
Preheat oven to 400°F (200°C)
In a bowl, toss bell peppers, zucchini, eggplant, cherry tomatoes, red onion, and garlic with olive oil, oregano, salt, and pepper
Spread vegetables on a parchment-lined baking sheet and roast for 35 minutes, flipping halfway through
In a saucepan, bring vegetable broth to a boil, gradually whisk in polenta
Reduce heat to low, cover, and simmer gently for 40–45 minutes, stirring occasionally until creamy
Fluff polenta with a fork just before serving
Arrange roasted vegetables over the polenta, scatter with fresh basil, and garnish with lemon zest and juice
Notes
Meal prep both components separately for fresh reheating
Customize with seasonal vegetables like summer squash or broccoli
Add crumbled vegan feta for a protein boost if not strictly vegan
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Roasting + Simmering
- Cuisine: Mediterranean
- Diet: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg