Roasted vegetables on broiled polenta is a delightful dish that combines the rich flavors of roasted vegetables with the creamy texture of polenta. This recipe is perfect for a comforting meal that is both nutritious and satisfying. The combination of bell peppers, zucchini, and cherry tomatoes creates a colorful and flavorful topping for the crispy, golden polenta base.
Some ingredients in this recipe might not be staples in every kitchen. Polenta is a type of cornmeal that is used to create a creamy base for the dish. If you don't have it at home, you can find it in the grains or pasta section of most supermarkets. Additionally, parmesan cheese adds a rich, savory flavor to the polenta, so make sure to pick up a good quality one.

Ingredients For Roasted Vegetables On Broiled Polenta
Bell peppers: These add a sweet and slightly tangy flavor to the dish, and their vibrant colors make the meal visually appealing.
Zucchini: This vegetable adds a mild, slightly sweet flavor and a tender texture when roasted.
Cherry tomatoes: These burst with juicy sweetness and add a pop of color to the dish.
Olive oil: Used to coat the vegetables, helping them roast evenly and adding a rich flavor.
Salt: Enhances the natural flavors of the ingredients.
Black pepper: Adds a hint of spiciness and depth to the dish.
Polenta: A type of cornmeal that forms the creamy base of the dish.
Water: Used to cook the polenta and achieve the desired consistency.
Butter: Adds richness and a smooth texture to the polenta.
Parmesan cheese: Provides a savory, umami flavor that complements the creamy polenta.
Technique Tip for This Recipe
When roasting bell peppers, zucchini, and cherry tomatoes, ensure they are cut into uniform sizes to promote even cooking. Tossing them in olive oil not only helps in achieving a beautiful char but also enhances their natural flavors. For the polenta, whisking it gradually into boiling water prevents lumps, resulting in a smooth and creamy texture. Broiling the polenta after cooking adds a delightful crispy layer, providing a wonderful contrast to the tender roasted vegetables.
Suggested Side Dishes
Alternative Ingredients
bell peppers - Substitute with eggplant: Eggplant provides a similar texture and absorbs flavors well, making it a great alternative.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it an excellent substitute.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a perfect alternative.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for roasting.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.
black pepper - Substitute with white pepper: White pepper has a slightly milder flavor but can be used in the same quantity.
polenta - Substitute with cornmeal: Cornmeal can be cooked in the same way as polenta and provides a similar texture and flavor.
water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the polenta, enhancing the overall dish.
butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar richness.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor, making it a good alternative.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the roasted vegetables and broiled polenta to cool to room temperature before storing. This prevents condensation, which can make the food soggy.
For short-term storage, place the roasted vegetables in an airtight container. Store them in the refrigerator for up to 4 days. The broiled polenta can be stored in a separate airtight container for the same duration.
If you plan to freeze the dish, first cut the broiled polenta into individual serving sizes. Lay them out on a baking sheet lined with parchment paper and freeze until solid. This prevents the pieces from sticking together.
Once the polenta pieces are frozen, transfer them to a freezer-safe bag or container. Label with the date and store for up to 3 months.
For the roasted vegetables, spread them out on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container, label with the date, and store for up to 3 months.
When ready to enjoy, thaw the roasted vegetables and polenta in the refrigerator overnight. Reheat the vegetables in a 350°F (175°C) oven for about 10-15 minutes or until warmed through.
Reheat the polenta by placing it under the broiler for a few minutes until it becomes crispy again. Alternatively, you can reheat in a skillet over medium heat with a bit of olive oil until warmed through and crispy.
For an added burst of flavor, consider drizzling a bit of balsamic glaze over the reheated roasted vegetables before serving.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the roasted vegetables and broiled polenta on a baking sheet.
- Cover with aluminum foil to prevent drying out.
- Heat for about 15-20 minutes, or until warmed through.
- For extra crispiness, remove the foil during the last 5 minutes of reheating.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil or butter to the skillet.
- Place the broiled polenta slices in the skillet and cook for 3-4 minutes on each side until crispy and heated through.
- In a separate skillet, reheat the roasted vegetables over medium heat, stirring occasionally, until they are warmed through.
Microwave Method:
- Place the roasted vegetables and broiled polenta on a microwave-safe plate.
- Cover with a microwave-safe lid or another plate to retain moisture.
- Microwave on medium power for 2-3 minutes, checking and stirring halfway through.
- Continue heating in 30-second intervals until the desired temperature is reached.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the broiled polenta and roasted vegetables in the air fryer basket in a single layer.
- Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
- Check for crispiness and warmth, adding an additional 1-2 minutes if necessary.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the roasted vegetables and broiled polenta on a toaster oven tray.
- Cover with aluminum foil to prevent drying out.
- Heat for about 10-15 minutes, or until warmed through.
- For a crispy finish, remove the foil during the last 3-4 minutes of reheating.
Best Tools for This Recipe
Oven: Used to roast the vegetables at a high temperature to achieve tenderness and slight charring.
Mixing bowl: Utilized for tossing the vegetables with olive oil, salt, and black pepper to ensure even coating.
Baking sheet: Provides a flat surface for spreading the vegetables in a single layer for roasting.
Pot: Necessary for boiling water and cooking the polenta until it thickens.
Whisk: Helps in gradually incorporating the polenta into the boiling water to avoid lumps.
Stirring spoon: Used for frequently stirring the polenta as it cooks to prevent sticking and ensure even cooking.
Measuring cups: Essential for accurately measuring the quantities of vegetables, polenta, and water.
Measuring spoons: Important for measuring smaller quantities of ingredients like salt, black pepper, and olive oil.
Knife: Needed for chopping the bell peppers and zucchini, and halving the cherry tomatoes.
Cutting board: Provides a safe and stable surface for chopping the vegetables.
Cheese grater: Used to grate the parmesan cheese for mixing into the polenta.
Broiler: Part of the oven used to broil the polenta, giving it a golden and crispy top.
Serving spoon: Useful for serving the roasted vegetables over the broiled polenta.
How to Save Time on Making This Dish
Prep vegetables in advance: Chop the bell peppers, zucchini, and cherry tomatoes the night before and store them in the fridge.
Use instant polenta: Swap regular polenta for instant polenta to cut down on cooking time.
Multitask: While the vegetables are roasting, start cooking the polenta to save time.
Preheat the broiler: Preheat the broiler while you finish cooking the polenta to ensure it's ready for broiling.
Line baking sheets: Use parchment paper on baking sheets for easy cleanup and faster transfer of roasted vegetables.

Roasted Vegetables on Broiled Polenta
Ingredients
Roasted Vegetables
- 2 cups Bell Peppers, chopped
- 2 cups Zucchini, chopped
- 1 cup Cherry Tomatoes, halved
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Polenta
- 1 cup Polenta
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- ½ cup Parmesan Cheese, grated
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, toss bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and slightly charred.
- While the vegetables are roasting, bring water and salt to a boil in a pot. Gradually whisk in the polenta.
- Reduce heat to low and cook, stirring frequently, until the polenta thickens, about 15 minutes.
- Stir in butter and Parmesan cheese until melted and well combined.
- Spread the cooked polenta on a baking sheet and broil for 5 minutes until the top is golden and crispy.
- Serve the roasted vegetables over the broiled polenta.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Dish
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