Roasted vegetables with soft polenta and pesto
3 medium, thickly sliced
3 medium, sliced thickly diagonally
4 baby, finger, sliced thickly diagonally
1 medium, cut into thin wedges
1 cup(s), leaves, plus extra to garnish
2 clove(s), crushed
Grated parmesan cheese
⅔ cup(s), (50g)
½ cup(s), (85g) yellow
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Place capsicum, zucchini, eggplant and onion in a large baking dish. Lightly spray with oil and toss to coat. Bake for 40 minutes or until vegetables are golden and tender.
- Meanwhile, place basil, garlic, half the parmesan, juice and 1 tablespoon water in a food processor. Process until thick and combined (add a little more water if necessary). Season pesto with salt and freshly ground black pepper.
- Place milk and 1 cup (250ml) water in a large saucepan. Bring to the boil. Gradually add polenta, stirring constantly, for 3–5 minutes or until thickened. Add remaining parmesan and stir to combine. Divide polenta among serving plates. Top with vegetables, pesto and extra basil leaves. Serve.