Roast vegetables with basil and feta polenta
Deliciously tender roast vegetables with a creamy basil and feta polenta. This winning combination is perfect for a healthy meat-free meal any night of the week
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
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
- 1/2 cup torn fresh basil
- 1/3 cup (45g) coarsely chopped toasted hazelnuts
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