Ingredients
3 medium zucchini, cut into 1-inch chunks
2 bell peppers, preferably red or yellow, cut into 1-inch chunks
1 medium red onion, cut into 1-inch chunks
1 cup cherry tomatoes
2 tablespoons olive oil
2 (16 ounce) tubes polenta, each tube cut into 12 slices
2 tablespoons balsamic vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 cup feta cheese, crumbled
1/2 cup fresh basil, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 475°. Prepare a large baking sheet with sides by coating it with non-stick cooking spray.
Put zucchini, peppers, onions and cherry tomatoes in a single layer on prepared pan. Drizzle with olive oil. Bake for 40 minutes, stirring after 20 minutes. Keep warm by moving pan to bottom rack in oven.
Place polenta slices on another baking sheet coated with non-stick cooking spray. Sprinkle with salt and pepper. Broil 7 minutes on one side, turn and broil about 5 minutes more until polenta is lightly browned.
Remove both pans from oven. Place polenta slices on a large platter.
Transfer vegetables to a bowl. Whisk together balsamic vinegar and honey. Pour desired amount over vegetables and toss. Spoon vegetables on top of polenta. Sprinkle with feta cheese and fresh basil.
Serves: 4-6
Put zucchini, peppers, onions and cherry tomatoes in a single layer on prepared pan. Drizzle with olive oil. Bake for 40 minutes, stirring after 20 minutes. Keep warm by moving pan to bottom rack in oven.
Place polenta slices on another baking sheet coated with non-stick cooking spray. Sprinkle with salt and pepper. Broil 7 minutes on one side, turn and broil about 5 minutes more until polenta is lightly browned.
Remove both pans from oven. Place polenta slices on a large platter.
Transfer vegetables to a bowl. Whisk together balsamic vinegar and honey. Pour desired amount over vegetables and toss. Spoon vegetables on top of polenta. Sprinkle with feta cheese and fresh basil.
Serves: 4-6
