Felt like I had been consuming a lot of sugar lately, so I knew that tonight had to be all about the vegetables.
Decided to make roasted vegetables with polenta and feta cheese.
Pre-cooking:
-Broccoli
-Portobello mushrooms
-Zucchini
-Red onion
-Red potato
-Sweet peppers
All toasted with evoo and s/p
Baked at 405 for about 20-25 minutes.
For polenta, I found this roll of pre-cooked polenta that you can cut into slices and then grill, bake, or pan fry:
Just pan fried with more olive oil.
And then I topped them with all the delicious goodness of veggies and delicious feta!!
I love this meal! It is much more filling than you’d think…
I bought this bottle of Chipotle ketchup at Marshall’s the other day and it really gave a nice kick to the meal!
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I also cleaned out all of my tupperware (a gazillion) and replaced them with these new glass ones:
I’ll be donating the plastic ones to Goodwill or Salvation army.
