Roasted Tomatoes, Peppers and Eggplant over Soft Polenta

Roasted Tomatoes, Peppers and Eggplant over Soft Polenta

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 2 to 4 heirloom tomatoes
  • 1 eggplant
  • 1 red bell pepper
  • 1/4 cup extra virgin olive oil, divided
  • 1/2 cup chopped fresh basil
  • 2 cloves garlic, finely minced
  • Salt and pepper, to taste
  • 4 cups vegetable or chicken broth
  • 1 cup polenta-style ground corn (coarsely ground)
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup feta or chèvre goat cheese, plus extra for garnish


Preheat oven to 425° F.

Cut tomatoes into 1-inch chunks. Peel eggplant and cut into 1-inch cubes. Seed pepper and cut into 1-inch squares. Toss vegetables with 2 tablespoons oil, basil and garlic.

Spread vegetables out on a sheet pan in a single layer. Roast for 15 to 20 minutes or until eggplant is golden and tender (tomatoes will be quite soft). Season with salt and pepper.

Bring broth to a boil and add ground corn, stirring with a wire whip. Cook over low heat, stirring frequently until the polenta is soft, about 15 minutes. Stir in rosemary, remaining oil and cheese. Season with salt and pepper.

Ladle polenta onto plates or into bowls and scatter with roasted vegetables. Garnish with additional cheese.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member