Grilled Polenta + Roasted Veggies
Savory, Nourishing and Delicious!
Last time my mother in law visited, she spent a couple hours in the kitchen with me meal prepping like a boss. It’s amazing how much two people can get done: Carrot fries, roasted broccoli, roasted turmeric cauliflower, roasted chickpeas, roasted Brussels, tahini dressing, roasted potatoes and breaded chicken cutlet. With two of us it was quick and the fridge was stocked.
We also made grilled polenta using polenta my mother in law had made the day prior. Making polenta from scratch is quite easy but it does add an additional step so you can also just grill already-made polenta (like that from Ancient Harvest which comes in a tube).
This was my plate. All the roasted veggies, grilled polenta, 1/2 an avocado and a big drizzle of tahini dressing (after the photo was taken)
Everything heats of well and is great the for the next few days. My favorite way to heat up roasted veggies is in a skillet so they get crispy again 🙂
Scroll down for recipe.
Grilled Polenta & Roasted Veggies
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggie, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
- 1 carton or bag of Brussel sprouts, cut off ends and halved
- 1 package pre-cut cauliflower or 1 head of cauliflower, cut into 1-2 in pieces
- 1 package Broccoli florets or 1 head of broccoli, cut into 1-2 inch florets
- 1 small bag Carrots or 7-8 carrots, peeled and cut into strips (or 1 container pre-cut carrots)
- 1 can chickpeas, rinsed and drained
- Avocado or olive oil
- Kosher Salt
- 1-2 teaspoon turmeric (for cauliflower)
- 1 plate of already prepared polenta, cut into rectangles or 1 tube of pre-cooked polenta (like Ancient Harvest), cut into ¼ inch slices.
- 1 cup tahini
- 1 garlic clove
- 2 tbsp + 2 teaspoon fresh lemon juice (can add more to taste)
- ¼ tsp – ½ tsp of sea salt (according to taste)
- ¾ cup of water, divided
- Preheat oven to 400°F and line 5 baking sheets with parchment paper or do in batches.
- Separately toss each vegetable in olive or avocado oil and lay in a single layer on a baking sheet. Sprinkle with Salt and pepper to taste. Bake each vegetable as follows:
- Roasted Carrots - 30 minutes or until getting cripsy, flipping once midway through.
- Roasted Chickpeas, 10-20 minutes. I prefer them only slightly crisp so usually remove at about 10-15 minutes. For crispier chickpeas, cook 20-25 minutes.
- Roasted Brussels Sprouts: 30 minutes or until golden, flipping once midway.
- Roasted Broccoli: 30 minutes or until getting crispy
- Roasted Turmeric Cauliflower: In a small bowl, mix 1-2 tablespoons olive oil with the turmeric until well combined. Add cauliflower and toss to cover with turmeric- oil mixture. Place in a single layer on baking sheet. Sprinkle with salt and pepper to taste. Bake 30 minutes or until tender and crispy on edges.
- Spray or brush both sides of the polenta with olive oil, place on indoor grill or outdoor grill pan. Grill, flipping once, approximately 10 minutes each side, or until outsides crispy.
- Place all ingredients except the water in a food processor or small blender. Add ¼ cup water and process until smooth, about 1 minute. Scrape down the sides as needed and add more water, ¼ cup at a time to get desired consistency. The amount of water may depend on the consistency of your tahini. I tend you end up using ¾ cup water to get the consistency I prefer.
- Taste and adjust as desired adding more lemon juice or salt as desired.