Roasted Parmesan Vegetables
Creamy Corn Grits
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
- Preheat oven to 425°F.
- 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.
- 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
- Bring water to a boil in a large saucepan over medium-high heat; gradually whisk in grits and corn.
- 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.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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