Roasted Veggies with Balsamic Sauce & Grilled Polenta
This simple savory and tangy Balsamic Sauce amps up your basic roasted veggies and when paired with grilled polenta becomes a super easy and satisfying plant based meal. Also pairs well with goat cheese and if not vegetarian serve alongside grilled chicken. Quantities below serve 3-4 depending on if you are serving an additional protein.
Course: Sides, Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Servings: 3-4 servings
Author: Healthy Gluten-free Family
1pintgrape tomatoeshalved or whole (I prefer while when roasting)
1 10oz.container mushroomssliced
4garlic clovesminced, divided
Balsamic Sauce (makes just under 1/2 cup -- double if everyone at the table is using the sauce)
3/4teaspoon- 1 teaspoon brown sugarmore to taste
1 tube pre-cooked polenta
Goat cheese for serving (Optional)
Slice polenta into 1/2 inch slices.
Heat an indoor grill pan, saute pan or outdoor grill over medium high heat. If using grill pan or sauce pan, spray pan with olive oil and place polenta in single layer on pan. If using outdoor grill, lightly spray or coat both sides of polenta with olive oil. Cook 5-7 minutes until outside crispy, flip and repeat. Set aside.
Preheat oven to 400 degree F and line 3 baking sheets with parchment paper.
One vegetable at a time, toss with olive oil, lay in a single layer on prepared baking sheet and sprinkle with salt.
Bake mushrooms and asparagus for 30 minutes or until tender and just crispy.
Bake tomatoes for 10 minutes or until blistering.
In a small bowl mix corn starch and water until combined.
In a small sauce pan, over medium high heat, stir in olive oil, vinegar, corn starch mixture and brown sugar. Bring to a boil then reduce to simmer and stir while sauce thickens. Sauce thickens very quickly. Remove from heat and place in a heat proof small serving bowl and stir once more to make sure well combined. Sauce will continue to thicken as it cools.