Going-Out-of-Town-Tomorrow Dinner

10 Jun

I’m off to the beach tomorrow for a long weekend. Instead of tossing my already-on-its-way-out produce, I love this idea for a fast and healthy dinner. Make some polenta (I made mine richer by adding milk and parmesan.) Then cut up a variety of veggies, toss with a little olive oil, salt, and pepper and roast at 450 degrees until they are tender and browned. Serve the vegetables over the polenta, drizzled with some quality olive oil or shaved parmesan. It makes a great dinner! (Sorry for the iPhone photo.)

Polenta is really a blank canvas that will work with tons of different vegetable combinations. Here, I roasted mushrooms, Swiss chard stems, and leftover zucchini. The green parts of the chard were chopped and sauteed with a little olive oil and garlic until tender. Then I added some pinenuts, zante currants, and a little sherry vinegar. It was a great combo, but here are some more ideas:

  • Bacon, cherry tomatoes, and corn
  • Winter squash (like butternut), spinach, brown butter, and pinenuts
  • Mushrooms and herbs (with goat cheese in the polenta)
  • Eggplant, zucchini, bell peppers
  • Root vegetables and fennel
  • Broccoli and red onion

I could go on and on. Just use what you’ve got and let me know how it turns out!


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