|
|
|
MailTribune.com
  • Polenta Topping No. 2: Marinated, Roasted Vegetables

    • email print
  • »  RELATED CONTENT
  • 1/3 cup red- or white-wine vinegar
    1/4 cup dry red wine (such as zinfandel, cabernet, shiraz, or pinot noir)
    2 tablespoons soy sauce
    1 teaspoon Worcestershire sauce
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    3 cloves peeled and finely minced garlic
    2/3 cup extra-virgin olive oil
    1/4 pound mushrooms (halved or whole, depending on size)
    1 red sweet bell pepper, stemmed, seeded and cut in thin strips
    1 yellow sweet bell pepper, stemmed, seeded and cut in strips
    1 whole yellow onion, peeled and cut into thin strips or rings
    Roasted polenta squares (see related recipe)
    Combine the vinegar, wine, soy sauce, Worcestershire sauce, salt, pepper, garlic and olive oil. Place the vegetables in 1 large container or 2 resealable, plastic bags. Pour marinade over vegetables and marinate for up to 1 to 2 hours.
    When ready to cook, remove vegetables from marinade (marinade will keep for a couple of weeks, so refrigerate in a sealed jar for another round of veggies within that time frame). Place a grill pan on top of grill grate over hot coals or gas flame and let it heat through. Add vegetables and let them cook, turning and tossing veggies sort of as you would for a stir-fry, only slower, until they're lightly bronzed and cooked through. Remove from heat.
    Alternatively, place marinated vegetables in a large roasting pan and roast them in a very hot oven, turning occasionally with a wide spatula.
    To serve, remove the roasted polenta from oven and place 1 to 2 pieces on each plate. Top polenta with a serving of vegetables. Makes 4 servings.
Reader Reaction
      • calendar