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Roasted Parmesan Vegetables

Creamy Corn Grits
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Ingredients

  • 2 carrots, cut into ½-inch pieces
  • 1 zucchini, cut into ½-inch pieces
  • 1 yellow squash, cut into ½-inch-thick slices
  • ½ (8-oz) pkg whole mushrooms, quartered
  • ½ onion, cut into wedges
  • 1½ Tbsp olive oil
  • ½ tsp dried thyme
  • ½ cup vegan shredded Parmesan cheese

Instructions

  1. Preheat oven to 425°F.
  2. Toss together all ingredients except cheese on a large rimmed baking sheet. Spread in a single layer, and season lightly with salt and pepper. Bake 20 minutes or until vegetables are browned and tender.
  3. Sprinkle with cheese, and bake 5 minutes longer. Serve over Creamy Corn Grits recipe.

Side Dish Ingredients

  • 4 cups water
  • 1 cup quick-cooking grits
  • ½ (12-oz) pkg frozen whole kernel corn
  • 2 Tbsp vegan butter

Side Dish Instructions

  1. Bring water to a boil in a large saucepan over medium-high heat; gradually whisk in grits and corn.
  2. Reduce heat, and simmer, stirring often, 8 to 10 minutes or to desired thickness. Stir in butter until melted; season with salt and pepper to taste.

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