Roasted Baby Vegetables with Herb Polenta Wedges

This is a great recipe for making the best of the odd assortment of baby vegetables available from grocers and supermarkets at this time of year.This recipe is very simple to prepare and make.

Preparation: 20 minutes

Cooking: 30 minutes

Ingredients

Roasted Baby Vegetables

  • 12 baby courgette's
  • 12 baby carrots
  • 12 baby leeks
  • 18 thin asparagus sprigs, trimmed
  • 6 baby fennels
  • 9 small plum tomatoes, sliced in half
  • 6-8 sprigs of thyme
  • 6 sprigs of rosemary
  • 6 large garlic cloves (skin on)
  • 150ml extra virgin olive oil
  • 3 tbsp basil leaves, shredded
  • maldon salt and freshly ground black pepper

Polenta Croutons

  • 300g quick cook polenta
  • 700ml boiling water or vegetable/chicken stock
  • 5 tablespoons freshly grated Parmesan
  • 3 tbsp fresh mixed herbs, finely chopped
  • 4 tbsp grated parmesan
  • 50g butter
  • maldon salt and freshly ground black pepper

To Serve

  • 2 tbsp basil leaves, shredded
  • 50g pine nuts
  • parmesan shavings
  • balsamic vinegar

Method

  1. Polenta: In a large saucepan bring the water or stock to the boil then whisk in the polenta vigorously so as to avoid lumps. Cook the polenta over a moderate heat stirring with a wooden spoon for 10 minutes or until it comes away from the sides or prepare it according to the instructions on the placket. Remove the polenta from the heat and stir in the butter, mixed herbs, and Parmesan so that they are well distributed. Lightly oil a tray and pour the polenta on to it, with spatula dipped in hot water or a palate knife spread it out evenly so that it is around 1.5cm thick. Cool and allow the polenta to set at room temperature for 1 hour or in the fridge for up to 24 hours. When set slice the polenta into12-18 wedges. Place them covered in the fridge until ready to reheat. This step can be done a day in advance or you can freeze them for up to 6 months. When ready to serve place them under hot grill with a little extra Parmesan sprinkled over the top and cook them for 3-5 minutes until they are golden brown.
  2. Roasted Vegetables:Place the carrots, fennel and courgette's on an oven tray and toss them with the garlic, thyme, rosemary, olive oil and seasoning.
  3. Place the vegetables in the preheated oven and cook them for 15 minutes. Check them regularly turning and tossing them as necessary. Add the leeks, asparagus and tomatoes, toss them so that they are well coated in the olive oil and seasoning. Leave to cook for a further 10-15 minutes, until the vegetables are tender and golden. Remove from the oven. Remove the garlic cloves from the tray, peel them and crush the cloves. Return the garlic to the vegetable mixture, scatter over the basil and toss the vegetables, so that all the vegetables are well incorporated.
  4. To Serve: Place 2-3 hot polenta wedges around each plate. Distribute the roasted vegetables, scatter over parmesan shavings and pine nuts, and drizzle a little balsamic vinegar over the vegetables and around the plate.
  • Most supermarkets sell premade set polenta in vacuum sealed packets on the shelves with the pasta products. These are useful when you don't have the time to make the polenta yourself.