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Roasted Vegetables and Creamy Parmesan Grits

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Roasted Vegetables and Creamy Parmesan Grits

Active Time: 25 minutes   |   Total Time: 1 hour   |   Serves 4  |  Gluten Free

  • For the vegetables:
  • 1 large eggplant
  • 2 red bell peppers
  • 2 medium zucchini
  • 5 cloves garlic
  • 1 pint cherry tomatoes
  • ¼ cup extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 12 fresh basil leaves, for serving
  • -
  • For the grits:
  • 4 cups water
  • ½ teaspoon kosher salt
  • 1 cup grits or polenta (We used Bob's Red Mill)
  • ½ cup grated Parmesan, plus more for serving
  • ¼ teaspoon freshly ground black pepper

Heat the oven (with the oven rack in the middle) to 400°F.

For the vegetables, cut the eggplant into ¾-inch cubes. Cut the bell peppers into 1-inch pieces. Slice the zucchini into ¼-inch thick rounds. Smash the garlic.

Put the eggplant, bell peppers, zucchini, garlic, and tomatoes on a rimmed sheet pan. Drizzle with the oil and sprinkle with the salt, black pepper, and crushed red pepper. Toss together with your hands and spread into an even layer. Roast until the vegetables are tender, 50 to 60 minutes.

35 minutes before the vegetables are done, make the grits. In a medium saucepan, bring the water to a boil. Add the salt. While whisking, pour in the grits. Reduce the heat to medium-low and simmer the grits, whisking often, until tender, about 25 minutes.

While the grits cook, grate the Parmesan.

Whisk the Parmesan and black pepper into the grits. The grits should be soft and pourable. Spoon them into bowls. Top with the vegetables and torn basil. Add a little more Parmesan, if you like.

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Active: 20 minutes  |  Total: 30 minutes