One of the best and easiest vegetarian entrees to prepare for large groups of people has three components: a mixture of roasted, seasoned vegetables; a starch of some kind; and a room-temperature make-ahead sauce.
The roasted vegetables can be prepared earlier and reheated. Roasting vegetables on a baking sheet is a more reliable method of cooking them than sautéing; you don’t have to constantly stir the veggies, just drizzle them with oil , season them, place them on baking sheet and set a timer. You can reheat them on the same baking sheet in the same oven.
This recipe calls for soft polenta, though you can substitute any kind of starch such as mashed potatoes, grains or a small pasta tossed in butter or cheese.
I use romesco, which is spicy, tart and smoky and is a perfect foil for roasted vegetables, though you can use salsa verde, pesto or even a spicy tomatillo sauce.
Roasted Early Fall Vegetables with Soft Polenta and Romesco
Serves four
Ingredients
cup extra virgin olive oil
1 large red onion, peeled and sliced into ½ -inch rounds or bunch local green onions, trimmed
1 small head cauliflower or broccoli, cut in 1-inch florets
1 red pepper, cut into strips
1 bunch baby carrots, scrubbed, trimmed but not peeled
Soft polenta ( recipe follows)
Romesco (recipe follows)
Salt and freshly ground pepper
Few pinches chili flakes
Few pinches ground fennel
ROAST THE VEGETABLES:
Preheat oven to 375 F. Place a quarter of the olive oil in a mixing bowl. Toss the onions in the oil and season with salt, pepper, fennel and chili flakes. Place the onions on half of small baking sheet. Repeat this procedure with the cauliflower (or broccoli) and spread in a single layer on the same baking sheet as the onion.
Using a separate baking sheet, repeat this procedure with the red pepper and the baby carrots.
Roast the onions and cauliflower for about 15 minutes, just until tender . Remove the baking sheet from the oven.
Roast the peppers and baby carrots for about 20 minutes. Use a skewer to make sure the carrots are tender. Remove from the oven.
To assemble, you can plate this individually or family-style. Place a mound of the warm polenta in the center of a plate or platter. Carefully arrange the warm vegetables around the side. Drizzle the vegetables with the romesco. Serve immediately.
TO MAKE THE SOFT POLENTA:
Ingredients
4 cups water cup coarse polenta
4 tablespoons unsalted butter4 tablespoons grated parmesanFew gratings fresh nutmeg
Place the water in a small, heavy-bottomed pot and bring to a simmer over low heat. Add a pinch of salt and whisk in the polenta, stirring often until it begins to thicken. Switch to a wooden spoon and cook about 40 minutes until the polenta pulls away from the pot.
Whisk in the butter and cheese and add the nutmeg and salt and pepper.
Keep covered in a warm place for up to an hour until ready to use.
TO MAKE THE ROMESCO:
Ingredients
1 roasted red pepper
1 teaspoon minced garlic
3 tablespoons toasted almonds or walnuts
1 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon bread crumbs
Place all the ingredients in a food processor with a pinch of salt. Process until the romesco has a coarse pesto consistency. Refrigerate covered until ready to use.
