Roasted Vegetables with Herby Yogurt Sauce and Polenta
Polenta is a delicious, creamy base for a great vegetarian meal. Pair it with seasoned roasted vegetables and this zingy, herby dressing for a great meal!
Servings: 4
Calories: 379kcal
Ingredients
Polenta and Roasted Vegetables
- 1 cup polenta dried
- 4 cups vegetable stock see recipe to make your own vegetable stock
- pinch salt
- 1 parsnip
- 1 red pepper
- 1 zucchini
- 1 sweet potato
- 10 brussels sprouts
- 2 tbsp olive oil
- 2 tsp seasoning
Yogurt Sauce
- 1 cup natural yogurt
- 1 bunch fresh parsley minced
- 1 tbsp fresh dill minced
- 3 tbsp fresh chives minced
- 1 tbsp fresh mint leaves minced
- 1 clove garlic minced
- lemon juice half a lemon
- salt and pepper to taste
Instructions
- Preheat the oven to 356⁰F (180⁰C). Chop all the vegetables into 1-inch square chunks, toss with the olive oil and season all. Bake for 20-25 minutes until golden brown.
- Boil the vegetable stock (plain water is fine too) with a pinch of salt in a large sauce pan. Once boiling, add the polenta while stiring and reduce the heat to minimum. Stir constantly until the polenta starts to thicken, then place a lid on the saucepan and stir every few minutes until the polenta is done (around 25-30 minutes total cooking time).
- Finely mince all the herbs and mix with the yogurt, garlic, lemon juice and salt and pepper. Taste and reseason if necessary.
- Serve with a dollop of polenta on the bottom, topped with some veg and a generous drizzle of yogurt sauce. Add some more fresh chopped parsley to garnish.
Nutrition
Calories: 379kcal | Carbohydrates: 68g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 1041mg | Potassium: 972mg | Fiber: 8g | Sugar: 15g | Vitamin A: 10215IU | Vitamin C: 98mg | Calcium: 230mg | Iron: 3mg