Summer Vegetable Polenta Bowls! Creamy garlic & herb polenta topped with roasted summer vegetables and pesto. Hearty and healthy!
I keep hearing this rumor that summer is over. Sure, pencils, backpacks, and notebooks are on sale at Target and Pinterest may be slowly preparing for the pumpkin-everything-takeover in a few weeks but summer is most definitely not over.
Today climbed to 105° and my CSA basket is overflowing with heirloom tomatoes, giant zucchini, peppers, and eggplant. Surefire signs that summer is still alive and kicking.
Another sign that summer is in full swing? I’ve been eating these polenta bowls more times than I care to count. Creamy garlic polenta topped with a make-shift ratatouille and fresh basil pesto. Cozy, comforting, and the only reminder you need that summer is here to stay.
Whenever my produce bin is overflowing with ripe produce, I get to roasting. Yes, I know it’s hot and turning on the oven makes things even hotter, but it’s still my favorite way of packing in lots of vegetables with relative ease.
Chop, toss with a drizzle of olive oil and herbs, and place in the oven. It’s almost pretend cooking; for less than five minutes of prep you are rewarded with an entire pan of slightly sweet, caramelized vegetables.
Roasting is also my secret weapon for getting anyone to eat their veggies. When BL and I first started dating, he liked only lettuce, baby carrots and raw cauliflower. Um, Ok. It was only a matter of time before I started sneaking in roasted vegetables to almost all of our meals and now all is right in the world.
Trust me on this one, roasted vegetables > steamed vegetables.
To round out the ease of this meal, I’m using my favorite dinner starter: Pacific Food’s organic roasted garlic & herb polenta. Thank you Pacific Foods for making polenta that’s ready in less than five minutes as I eat this stuff like savory candy!
Usually, I’ll just slice and sear it (like I did in my Strawberry-Avocado Polenta bites) or cube it to toss in with my kale caesar salad, but this time I wanted something a little more stick-to-your-ribs.
For thick and creamy bowls of polenta, cut the pre-cooked polenta into cubes and place in a saucepan with 1 cup liquid of choice. Choose vegetable broth for savory or unsweetened milk for creamy. Bring to a simmer and whisk together! Once again, simplicity rules.
For the ultimate I ♥ summer dinner, top these bowls with a generous dollop of pesto. I think that should be a general rule from now until October 1st – top anything and everything with pesto. I can’t think of a better way to ride out the season then that.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Summer Vegetable Polenta Bowls! Creamy garlic & herb polenta topped with roasted summer vegetables and pesto. Hearty and healthy! #vegetarian #glutenfree
- 2 zucchini, thickly sliced
- 1 eggplant, thickly sliced
- 3 garlic cloves, chopped
- 2 red peppers, cored and chopped into chunks
- ½ cup onion, chopped
- 2 tbsp olive oil
- ¼ tsp. red pepper flakes
- 1 tsp. Italian seasoning
- 1 14.5oz can diced tomatoes
- 1 can chickpeas, rinsed and drained
- [b]Pesto: [/b]
- 1 cup packed basil leaves
- 1/3 cup pine nuts, almonds, or walnuts
- 2 tbsp. olive oil
- ¼ cup vegetarian Parmesan cheese
- 1 garlic clove, chopped
- 1 tbsp. fresh lemon juice
- [b]Polenta: [/b]
- 2 containers Pacific [url:1]Organic Polenta Roasted Garlic & Herb[/url], cubed
- 2 cups milk of choice or vegetable broth
- Preheat oven to 400 degrees F. Toss the zucchini, eggplant, garlic, peppers and onion together with 2 tbsp. olive oil, pinch salt/pepper, red pepper (if using) and Italian seasoning. Place in a roasted pan and cook for 30 minutes until roasted and brown around the edges.
- Remove from oven, gently stir and add in the tomatoes and chickpeas. Return back to the oven and let cook another 10 minutes.
- While the vegetables are cooking, combine 2 containers of cubed Organic Polenta Roasted Garlic & Herbcontainers with 2 cups unsweetened milk or vegetable broth in a medium saucepan over medium-high heat. Whisk together until creamy and thick.
- Lastly, place all the ingredients for the pesto in a food processor and puree until mostly smooth.
- To serve: divide the polenta among 6 bowls. Top with roasted vegetables and dollop of pesto. Garnish with fresh basil.
Disclosure: I am an ambassador for Pacific Foods. Thanks for supporting the brands that make DK possible.