1 large Vidalia or sweet onion, sliced
1 large red bell pepper, cored, seeded, sliced
1 small bunch spring asparagus, trimmed, or 1 cup broccoli florets
5 carrots, peeled, sliced on the diagonal
1 small head Radicchio, sliced (or small cabbage)
2 cups mushrooms, halved
3 tbsp. extra virgin olive oil (EVOO)
5 garlic cloves, sliced
2 tsp. marjoram or Italian Herbs
1/4 tsp. rosemary
pinch of sea salt

ALSO:

Cooked polenta: homemade, cooled, sliced or purchase ready-made packaged in rolls
4 to 6 oz. Cherve goat cheese or Feta

Preheat oven to 375°F.

In a large roasting pan combine all of the cut vegetables with olive oil, herbs, and sea salt, tossing to coat. Roast in oven at 375°F for 45 to 55 minutes, or until the veggies are fork tender. Set aside.

Set oven temperature to broil. Place the polenta slices on a broiler pan or baking sheet, brush lightly with olive oil and broil for 3 to 5 minutes, until the edges begin to brown. Remove from the oven.

To serve, place two or three polenta slices on each plate. Top with roasted vegetables, and crumbles of goat cheese or Feta.

Serves 4.

Note: This recipe is naturally gluten-free!

Submitted by: Karri Ann Allrich