Squash, peppers, eggplant, bell peppers (whatever you have-at least 3 vegetables per person)
1 Red onion (preferably torpedo)
2 Large Tomatoes (1 tomato per person-or more if they're small)
Fresh basil for garnish
Salt and pepper
Preheat oven to 450. Slice zucchini, crookneck, eggplant or peppers in long thin strips. Slice tomatoes. Cut onions and round squash in wedges.
Drizzle olive oil over the veggies, just enough to prevent sticking. If you have a spray oil, that would be best.
Sprinkle everything with salt and pepper. Spread out veggies in a single layer on cookie sheets or roasting pans and roast for 15 minutes. Using a spatula, turn the veggies and roast for another 10 - 15 minutes until browned around the edges. Serve on polenta, garnished with fresh basil.
3 cups filtered water
1 cup polenta
1/4 cup Tofutti non-dairy cream cheese (or sub the dairy one)
1 tablespoon Earth Balance Organic Buttery Spread (or sub butter)
Salt to taste
Bring water to a boil in heavy pot.
Slowly pour polenta into boiling water as you whisk it.
Turn heat to slow and simmer until polenta is thick, about 15 minutes.
Turn off heat and stir in cream cheese and buttery spread.
Salt to taste.
Thanks Jean, and good luck! Readers, give Jean a thumbs up if you like this recipe!