ROASTED VEGETABLE GRATIN

ROASTED VEGETABLE GRATIN image

Number Of Ingredients 11

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1 small butternut squash (about 2-1/2 pounds), peeled, seeded and cut into 1-inch pieces
2 medium parsnips (about 1 pound), peeled and cut into 1-inch pieces
1 large sweet red pepper, cored, seeded and sliced into 1/4-inch strips
1 medium red onion, peeled and cut into 1-inch wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tube (18 ounces) heat-and-serve polenta
1/4 cup half-and-half
1/2 cup shredded Asiago cheese
8 sprigs fresh thyme

Steps:

1. Heat oven to 375 degrees F. 2. Toss squash, parsnips, red pepper and onion with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375 degrees F for 45 minutes, stirring twice. 3. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish. 4. Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top. 5. Bake at 375 degrees F for 20 minutes or until bubbly. Allow to cool slightly before serving.