One of our favorite ways to enjoy veggies -- roasted with olive oil & garlic, then topped with fresh basil and parsley
It was a gorgeous Fall day here and all I wanted was a big bowl cozy roasted veggies, Italian Style!
Vegetables roasted simply with olive oil and garlic, then topped with fresh basil and parsley are among our favorite ways to enjoy vegetables, and among the easiest to prepare. Paired with Grilled polenta, it is a melt-in-your-mouth yummy meal!
If you haven’t tried polenta, it’s a must try! It’s simply cornmeal cooked up with water and a bit of salt or other seasonings, and it’s a great alternative to bread, pasta or potatoes. It can be eaten creamy or baked or grilled or fried the next day. Today, I used an already made polenta from Ancient Harvest, and simply sliced into 1/2 slices and grilled, ready in 10 minutes! Crispy on the outside, soft on the inside and the perfect complement to juicy roasted veggies!
We always make a large quantity of roasted veggies. They are versatile and go great on toast, sandwiches, polenta or served as a side with a protein of your choice (my family loves them served with steak or chicken) or even eggs.
Vegetables simply roasted with olive oil and garlic, then topped with fresh basil and parsley are among our favorite ways to enjoy veggies, and among the easiest ways to prepare them. Enjoy them with grilled polenta or as a side with grilled chicken or steak. We always make enough so that we can at them the next day because they are delicious and versatile. Taste great on toast, a sandwich, on pizza, mixed with pasta or as is.
Author: Healthy Gluten-Free Family
Recipe type: Veggies, Dinner, Sides
Cuisine: Gluten-Free, Vegan
1 can chickpeas, drained & rinsed
1 package pre-cut mushrooms, or 1 package mushrooms, rinsed & chopped. Here I used baby bellas, prepackaged.
1 package organic cherry tomatoes, rinsed
3-4 baby eggplant, sliced into ¼ - ½ inch slices
1 5 oz package baby spinach
Extra Virgin Olive Oil, for tossing and coating
6-7 Garlic cloves, minced
Fresh basil and parsley for garnish
Polenta - 1 package precooked polenta, cut into ¼ inch circles. We used Ancient Harvest.
All the vegetables were placed individually in a single layer on baking sheets and roasted at 400 degrees for varying times and with the following seasoning (feel free to adjust to taste):
Chickpeas- Toss in olive oil, sprinkle with kosher salt; Roast 15 minutes
Mushrooms - Toss in olive oil, minced garlic, salt and pepper Roast 15 minutes (alternatively, saute in a medium saucepan with olive oil, garlic, salt and pepper for 10-15 minutes or until tender)
Cherry tomatoes - Toss in olive oil and garlic. Sprinkle with salt. Roast 10 minutes
Eggplant: Brush both sides with olive oil, sprinkle with salt. Lay in a single layer on individual baking sheets or bake 40 -50 minutes or until tender and slightly crispy
Spinach - heat a medium saucepan over medium high heat. Add 1 tablespoon olive oil. Heat one minute. Add spinach and saute, stirring frequently for 5-7 minutes until wilted. Add 2-3 cloves minced garlic, stir to combine and cook another 2-3 minutes or until spinach tender. Season with salt and pepper to taste.
Place all roasted vegetables on a platter and top with fresh basil and parsley
Spray an indoor grill pan with olive oil and grill until the outside is crispy, approximately 10 minutes each side