Description
This Sheet Pan Polenta Vegetable Bake is easy to make and packed with tons of veggies! Enjoy with a salad and garlic bread for a complete dinner.
Ingredients
Scale
- 1/4 cup olive oil
- 3 cups small diced zucchini and/or yellow squash
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 medium onion, diced
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (18 oz) tube polenta
- 1 (24 oz) jar marinara or pasta sauce
- 8 oz shredded mozarella cheese
- Fresh herbs for garnish, if desired
Instructions
- Start by pre-heating the oven to 450 degrees F. Remove the polenta from the packaging and use a sharp knife to dice it up into chunks. I like to make everything pretty small because that cuts down on cooking time.
- Add the polenta cubes to a large sheet pan and then add all your diced veggies. Add olive oil, spices and salt and pepper. Use your hands to mix everything together to make sure that everything is coated with oil and seasonings.
- Bake until polenta is starting to brown and vegetables are softened, about 15 minutes. Carefully remove sheet pan from the oven. Spoon over your marinara sauce in an even layer and top with shredded cheese. Place back in the oven and bake until cheese is melted and sauce is bubbly, about another 15 minutes.
- I garnished my polenta bake with some fresh herbs, but you could also add black olives, parmesan cheese or crushed red pepper. Serve with a salad and bread, if desired. Enjoy!
Notes
You don’t have to use the specific veggies that I used. You just want to have about 6-8 cups diced vegetables.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Vegetarian
- Method: Oven
- Cuisine: American/Italian
