I love this recipe for roasted vegetables. The recipe is a delicious combination of tastes and oh so healthy. I suggest serving it over polenta as a change, but you can choose what you would prefer.
For the polenta, coat a square 8 inch glass baking dish with gluten-free nonstick cooking spray.
In a large saucepan, combine 2 cups of water plus the broth, mustard and cayenne. Bring to a boil. Reduce the heat to medium. Whisk in the cornmeal. Reduce the heat to medium-low. Cover and cook for 5 minutes or until thickened, stirring occasionally. Remove from the heat and pour into the baking dish. Set aside to firm.
Preheat the oven to 425°F.
To make the ragout, cut off and discard the dark green top of the leek. Cut the leek into 1 inch slices. In a large bowl, combine the leek, cauliflower, carrots, mushrooms and garlic. Drizzle the vegetables with oil and toss it all to coat them.
Spread the vegetables in a large roasting pan. Place the pan in the preheated oven and roast for 8 minutes. Remove the pan from the oven and stir in the corn and tomatoes. Return the pan to the oven. Roast for 20-25 minutes or until the vegetables are tender.
Remove from the oven and transfer the vegetables and juices to a large Dutch oven. Place the Dutch oven over medium heat. Cook the vegetables for 5-10 minutes or until thickened. Stir in the basil, marjoram and thyme. Cover and keep warm.
Preheat the broiler with the top rack 4-6 inches from the heat source. Line a baking sheet with foil. Coat the foil with gluten-free, nonstick cooking spray. Cut the polenta into 12 squares and place them on the baking sheet. Broil for 5-8 minutes or until lightly browned.
Notes
To serve, place 2 polenta squares on each of 6 plates and top with the ragout. Serve warm. If you like you can garnish the meal with cherry tomatoes cut in half and sliced green onions as in the image.