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Ingredients
- red pepper 1, sliced
- instant polenta 100g
- red onion 1, cut into thin wedges
- parmesan grated to make 4 tbsp, plus extra to serve
- butter 25g
- courgette 1 large, halved lengthways and thickly sliced
- cherry tomatoes a handful
- olive oil
Method
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Step 1
Make the polenta to packet instructions, cooking until it is quite thick. Mix with the butter and parmesan and season really well. Spread the polenta out about 2 cm deep on a small baking tray and leave to set in the fridge (about 20 minutes).
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Step 2
Heat the oven to 200C/fan 180C/gas 6. Toss the vegetables with 2 tbsp olive oil then season and roast for 10-15 minutes until tender. Cut the polenta into wedges. Brush with olive oil then griddle on both sides. Top with the veg, more parmesan shavings and a drizzle of oil.
Nutritional Information
- Kcals 507
- Carbs 50g
- Protein 12.7g
- Fat 29.8g
- Salt 0.52g
- Saturates 11.6g
- Fibre 4.2g