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Roasted Veggies with Citrus Gremolata and Polenta

Roasted Veggies with Citrus Gremolata and Polenta

This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!

Course Main
Cuisine Vegetarian
Servings 2 servings


For the Citrus Gremolata

  • 1 bunch flat-leaf parsley washed and dried completely
  • 1 garlic clove peeled and minced
  • zest of 1 lemon
  • zest of 1 orange

Everything else:

  • 1 cup polenta
  • 2 cups evenly chopped veggies (such as carrots, bell peppers, onions, etc)
  • 1 15-oz can of chickpeas
  • 2 Tbsp olive oil + extra for serving
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • Dash of pepper


For the Citrus Gremolata:

  1. Make sure the parsley is completely dry, Remove leaves from stems and discard stems. Finely chop parsley leaves and then toss with garlic and citrus zest. Set aside.

Everything else:

  1. Bring 3 cups salted water to a boil in a medium saucepan. Slowly add polenta and reduce heat. Cook, stirring often, for 5 minutes. Remove from heat, cover, and set aside until ready to serve.

  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place veggies and chickpeas on baking sheet and toss with olive oil, smoked paprika, chili powder, salt, and pepper.

  3. Roast for 20-30 minutes, tossing halfway through, or until the veggies are softened and starting to brown around the edges.

To serve:

  1. Divide the polenta between bowls and then top with roasted veggies, chickpeas, and gremolata. Drizzle with additional olive oil (optional) and season with more salt and pepper. Serve right away.