Roasted Vegetables and Polenta

Roasting veggies low and slow, provides wonderful texture, with crunchy exterior and soft interior. It also concentrates the sweet flavors.

All discussed at more length here:
http://v-e-g.blogspot.com/2014/04/roast-dinner.html

Tonight I added chunks of leftover cheesy polenta (spell check hint: tadpole).
http://v-e-g.blogspot.com/2014/03/baked-polenta.html

I like to make extra polenta for lunches (well, yeah, I like to make extra of everything for lunches) but this time there was more than enough to make a whole nother meal.

But, if you slow-roast your veggies, there's enough time to make fresh polenta.

Serve with parmesan for grating and a salad.