Polenta with Roasted Vegetables (Vegan) 10 cups cooked polenta 2 cups cherry tomatoes, halved 2 cups chopped zucchini 2 cups chopped bell peppers 1/4 cup olive oil Salt and pepper, to taste Preheat oven to 400°F. Toss cherry tomatoes, zucchini, and bell peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender. Serve the roasted vegetables over cooked polenta.

Polenta with Roasted Vegetables (Vegan)

10 cups cooked polenta
2 cups cherry tomatoes, halved
2 cups chopped zucchini
2 cups chopped bell peppers
1/4 cup olive oil
Salt and pepper, to taste
Preheat oven to 400°F. Toss cherry tomatoes, zucchini, and bell peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender. Serve the roasted vegetables over cooked polenta.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.