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.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Roast vegetables with basil and feta polenta
  • 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
  • 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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