Roasted Vegetables and Polenta | Nats Nourishments
Roasted Vegetables and Polenta
10 mins prepServes 4
A comforting dish of roasted vegetables and chickpeas in a rich tomato sauce, served on creamy polenta. Customize with whatever vegetables and herbs you have on hand for a delicious meal.
1: Preheat your oven to 180°C.
2: Chop all the vegetables into roughly the same size.
3: Slice the top end of the garlic off, keeping it attached by the root.
4: Place the chopped vegetables and garlic into a large deep baking tray and cover generously with olive oil, salt, and pepper.
5: Roast in the oven for 15 minutes until just starting to char at the edges.
6: Remove from the oven and create a hole in the vegetables, adding a touch of oil.
7: Put the tomato paste, chilli, and smoked paprika in the hole, allowing the heat from the tray to release the aromas.
8: Add the chickpeas (brine included) and the tomatoes into the tray.
9: Fill one of the empty cans with water and pour it into the tray along with the stock cube.
10: Add in the roughly chopped herbs and give everything a big stir.
11: Return the tray to the oven and roast for another 20-25 minutes.
12: Take out and serve hot!
