Name: Roast vegetables with basil and feta polenta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 500 gram pumpkin, chopped coarsely; 2 large zucchini (300g), chopped coarsely; 2 medium red onions (340g), quartered; 2 large red capsicums (bell peppers) (700g), chopped coarsely; 1 tablespoon cumin seeds; 2 teaspoon ground coriander; 1/2 teaspoon dried chilli flakes; 2 clove garlic, crushed; 1/4 cup (60ml) olive oil; 2 tablespoon red wine vinegar; 1.5 litre (6 cups) vegetable stock; 1 1/2 cup (250g) polenta (cornmeal); 200 gram danish feta, crumbled (we like south cape tasmanian fetta); 1/2 cup torn fresh basil; 1/3 cup (45g) coarsely chopped toasted hazelnuts

Roast vegetables with basil and feta polenta

Deliciously tender roast vegetables with a creamy basil and feta polenta. This winning combination is perfect for a healthy meat-free meal any night of the week.

Serves 6

Prep

10M

Cook

40M

Total

50M

Ingredients

500 gram pumpkin, chopped coarsely

2 large zucchini (300g), chopped coarsely

2 medium red onions (340g), quartered

2 large red capsicums (bell peppers) (700g), chopped coarsely

1 tablespoon cumin seeds

2 teaspoon ground coriander

1/2 teaspoon dried chilli flakes

2 clove garlic, crushed

1/4 cup (60ml) olive oil

2 tablespoon red wine vinegar

1.5 litre (6 cups) vegetable stock

1 1/2 cup (250g) polenta (cornmeal)

200 gram danish feta, crumbled (we like south cape tasmanian fetta)

1/2 cup torn fresh basil

1/3 cup (45g) coarsely chopped toasted hazelnuts

Method

1.Preheat oven to 220°C. Line two large oven trays with baking paper.

2.Combine pumpkin, zucchini, onion, capsicum, cumin, coriander, chilli, garlic and oil in a large bowl; season. Place vegetables on trays; roast for 30 minutes or until golden and tender. Drizzle with vinegar.

3.Meanwhile, bring stock to the boil in a large saucepan. Gradually add polenta, whisking continuously. Reduce heat; simmer, stirring, for 10 minutes or until polenta thickens. Stir in 125g of the feta and ⅓ cup of the basil.

4.Serve polenta immediately, topped with vegetables, hazelnuts, remaining feta and remaining basil.

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