|1 large||eggplant, 1/2 inch dice|
|1 large||zucchini, 1/2 inch dice|
|2||red or yellow bell peppers, seeded, deveined and cut into 3/4 in dice|
|1 medium||red onion, cut into 12 wedges|
|1 pint||cherry or grape tomatoes|
|4 Tbsp||Pastene Extra Virgin Olive Oil|
|kosher or fine salt|
|1 (24.3oz) jar||Pastene Tomato Garlic Pasta Sauce|
|1/4 cup||fresh basil leaves, chopped|
|2 cups||Pastene Instant Polenta|
|2 Tbsp||butter, optional|
|Pastene Parmesan Cheese, for serving|
Preheat the oven the 400 degrees. Put one rack in the middle of the oven and another in the upper third. Line two baking sheets with parchment paper, foil, or silicone baking mats for easy clean up.
Place the eggplant on one baking sheet, drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat. Add the rest of the vegetables to the other sheet pan, drizzle with 2 tablespoon of oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.
Place the eggplant pan on the middle rack, the other pan on the upper rack and roast for 20 minutes. Give the vegetables a toss and roast for another 15-20 minutes or until tender. (Can be done ahead of time, let cool, and store in a covered container in the refrigerator.)
Combine the roasted vegetables and pasta sauce in a large pot and bring to a simmer over medium-high heat. Lower the temperature and let simmer, stirring occasionally, for about 10 minutes. If needed, stir in the basil just before serving.
While the sauce simmers, bring 8 cups of water and 2 teaspoon of salt to a boil. Slowly add the polenta while stirring. Cook, stirring, for 3 minutes. Stir in butter, if desired.
Serve the sauce over the polenta and top with shaved parmesan cheese.
By: Simply Gluten Free Magazine