I was inspired to make this recipe when I wanted a sandwich that was gluten-free. Something that I could eat without having to use the typical bread! It sounds crazy to compare this recipe idea to a sandwich, but that’s not exactly what I’m trying to do. I am providing an alternative by using tasty polenta to compliment the deliciously roasted eggplant, zucchini and onions. Something so simple CAN be absolutely tasty and completely satisfying.
I am a huge fan of polenta and tend to use it in many instances because it is both easy to use and because it is made from cornmeal, it is gluten-free, however, make sure to check the label to assure that it is gluten-free. Some refer to polenta as the “Italian porridge” because you can add many things to it and eat it with just about anything.
Stack it up! and enjoy the beautiful colors of these vegetables. Feel free to replace the vegetables I used with any seasonal vegetables you enjoy eating. Check out the recipe under the “recipes” tab.
*Also, if you are interested in adding cheese to this recipe, go for it! Mozzarella would work best!
Wow- this dish right here is an example of what you can do with random ingredients found in your fridge. I saw spinach, I saw leftover cashew cream, tofu pieces 