Fresh vegetables are roasted with olive oil till tender and cartelized. Then served over polenta with a red pepper sauce. This meal is light and reminds me of the summer flavors of France.
Roasted Vegetables Provence | The flavors of summer
This recipe combines all the classic flavors of southern France in an easy-to-make meal. The vegetables are browned beautifully and paired with creamy, satisfying polenta and served with a roasted red pepper sauce.
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Roasted Vegetables Provence with Polenta
- 1 eggplant, sliced lengthwise 1 lb cherry tomatoes
- 2 zucchini
- high quality olive oil
- Herbs de Provence
- 1 c polenta
- 4 c broth or water
- 1 c heavy cream
- 4 tbsp butter
- 1/2 c parmesan cheese, plus more for topping
- Roasted Red Pepper Sauce
- 3 red peppers, roasted in oven 1/2 c walnuts
- 1 clove garlic
- 1/2 tsp salt
- 10 basil leaves
- Vegetable Instructions:
- Step 1: Thinly slice the eggplant and zucchini. I like slicing my zucchini lengthwise, but you can cut them into coins if it easier to manage. Place on baking tray without crowding. Generously drizzle with olive oil, salt and herbs de Provence.
- Knife Skills tip: to cut the zucchini in long strips make a small slice on one side to create a flat edge. Place this edge side down on the cutting board to create a more stable surface for cutting.
- Note: Depending on the size of baking sheet, you may need to work in batches.
- Step 2: Note: The parchment paper can catch on fire under the broiler, so trim the edges to prevent this.
- Roast vegetables on high heat at 475 for 15-20 mins. Finish under the broiler for 4-7 mins to get brown edges.
- Note: Many broilers have hot spots. If this is the case, shuffle the vegetables to get the ones that are browning faster off the tray and move the ones not hit by direct heat into the hot area.
- Step 3: Seed and core red peppers, then cut in half and place on a baking sheet, skin side up. Drizzle with olive oil and salt. If there is room, also place cherry tomatoes on the tray and allow them to blister.
- Step 4: Roast them at 475 for 15 mins and finish under the broiler to get blistering on skin of peppers and tomatoes.
- Red Pepper Sauce Instructions
- Step 1: Place roasted peppers, garlic, walnuts, salt and basil in a blender and puree until smooth.
- Note: Some people are really sensitive to the taste of raw garlic, or sometimes garlic can have an especially sharp flavor. If this is the case, place sauce in small saucepan with 1/2 cup water in order to thin. Simmer for 15 mins on low-medium heat until garlic softens.
- Step 2: Set aside to serve.
- Polenta Instructions
- Step 1: Pour 4 cups of water and 1/2 tsp salt into a heavy bottom pot or dutch oven. Bring water to a boil and then add 1 cup polenta to the boiling water. Reduce heat to a simmer and let cook for 30 mins. Stir frequently to ensure it doesn’t burn on the bottom. It’s important to increase stirring as the mixture becomes thick.
- Step 2: Once it’s cooked for 3o mins, add 4 tbsp butter and 1/2 cup cream. Continue to cook for another 5-10 mins on low heat, stirring frequently. Add 1/2 cup parmesan to polenta and stir to melt.
- Alternate Instant Pot Polenta Instructions:
- Step 1: Spray the bottom of the Instant Pot with cooking spray to avoid sticking. Add 1 cup polenta, 4 cups water or broth, and 1/2 tsp of salt.
- Step 2: Cook under high pressure for 30 mins. Allow 10 mins natural release. Step 3: Open lid and add 4 tbsp butter, 1/2 cup cream, and 1/2 cup parmesan. Stir.
- Serving Instructions
- To assemble the dish for serving, place polenta on a plate or platter. Add the red pepper sauce and then layer the vegetables on top. Sprinkle with parmesan cheese and basil cut into ribbons.
© 2021 This recipe is prepared by Bonvivantfoodandwine.com