Roast Vegetables With Basil and Feta Polenta

Ingredients

• 500 grams 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 teaspoons ground coriander
• 1/2 teaspoon dried chilli flakes
• 2 cloves garlic, crushed
• 1/4 cup (60ml) olive oil
• 2 tablespoons red wine vinegar
• 1 1/2 litres (6 cups) vegetable stock
• 1 1/2 cup (250g) polenta (cornmeal)
• 200 grams danish feta, crumbled (we like south cape tasmanian fetta)
• 1/2 cup torn fresh basil
• 1/3 cup (45g) coarsely chopped toasted hazelnuts