Grilled Vegetables over Polenta

Last night the ladies took over the grill.  By which I mean my neighbor did all the heavy lifting and fire wielding tasks, and I chopped some veggies.  We wrapped them up in tortillas, topped with feta and avocado, for grilled veggie tacos.  In the winter, I’ll usually make a big batch of roasted veggies on the weekend.  Butternut squash, mushrooms and Brussels sprouts are the usual suspects.  These grilled vegetables must be their summer counterparts.

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These leftover grilled vegetables can be re-invented in so many ways.  Tonight I had them over polenta (cooked in roasted vegetable stock) with goat cheese. 

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I love the combination of goat cheese and roasted vegetables, and the goat cheese melting into the polenta is extra delicious.  Bell peppers still aren’t my favorite (though I want to love them for all the pretty colors they come in), but they go so well with the zucchini, onion, and yellow squash.

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Other reinventions of these vegetables will include a pasta salad, in an omelet, and probably in a wrap with hummus for lunch at least once this week.

How do you reinvent leftovers?


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