Roasted Vegetables with Polenta

ROASTED VEGETABLES:
2 small zucchini
sliced diagonally, 3/4" thick
1 red bell pepper
cored & cut into 1.5" squares
1 green bell pepper
cored & cut into 1.5" squares
1 large tomato -- (optional)
cored & cut into eighths
2 ribs celery
sliced diagonally, 1/2" thick
8 cloves garlic -- peeled
1 teaspoon dried thyme
freshly ground black pepper -- to taste
3 tablespoons olive oil -- divided 2T+1T
2 medium onions
sliced 1/2" thick
salt -- to taste

POLENTA:
4 cups water
1/2 teaspoon salt
1 1/4 cups cornmeal
1 tablespoon butter -- cut up
1/3 cup grated Parmesan cheese

1. Preheat oven to 425F.

Place zucchini, peppers, tomato (can be omitted), celery, and garlic in a large bowl. 

Sprinkle with thyme, black pepper, and 2tbl of olive oil and toss to coat. 

Spread vegetables out on a large baking sheet in one layer. Set aside.

2. Pour remaining oil into a pie plate or 9- to 10-inch shallow pan and spread around evenly. 

Carefully place the sliced onions in the dish keeping them intact. 

Rub the bottom of the onions into the oil to coat them, then turn each slice over. 

[For half recipe, jelly roll sheet was fine for all.]

Place vegetables and onions in oven and cook 25-30min. 

Remove after 15min and turn vegetables and onions over with tongs. 

They're done when tender and brown. Season veggies with salt. let cool while making polenta. T

he veggies are more flavorful served warm, not piping hot.

3. To make polenta:

Bring water and salt to a boil in a medium-size saucepan. Reduce heat to med and slowly whisk in cornmeal. 

Continue to whisk until polenta is thick and begins to pull away from sides of pan, about 7min. 

[Put cornmeal into cold water, then bring to boil. Takes a big longer, but *much* easier.] 

Stir in butter and cheese.

Serve polenta topped with roasted vegetables. Serves 4.

Per serving: Cal 356 / Fat 16.9g (41% cal from fat) / Chol 13mg / Fib 7.7

1/2 recipe was a great light dinner for 2; add salad if you're really hungry.