Savory Vegetables Over Polenta

My mother had been ill recently and the girls thought it was a good idea if we fixed dinner to take over for my parents.  This is what we came up with, each girl prepared part of the dinner.  Danika had her own project and make fruit kabobs for them.  They loved the meal and we did as well.


2 ½ cups polenta
2 small zucchinis, sliced in half rounds
2 small yellow squash, sliced in half rounds
¾ red onion, sliced
1 bunch broccolini, trimmed
2/3 cup white cooking wine
2 lbs. whole mushrooms, cleaned
1 carton grape tomatoes, halved
2 avocados, diced
1 cucumber, peeled & diced
¼ red onion, diced
1 lime, juiced
½ small lemon, juiced
½ t. dried basil
5 cloves garlic, minced
¼ cup red wine vinegar
1 t. Dijon mustard
½ t. oregano
Pinch of red pepper flakes


Preheat oven to 400 degrees.  Mix Dijon mustard, red wine vinegar, oregano, red pepper flakes and one clove of minced garlic in a bowl.  Add the mushrooms and toss well.  Place on a baking sheet and roast for 30 minutes and stir half way through to coat mushrooms.  Remove from oven and set aside.

Prepare polenta according to package directions with water.  Add one clove of minced garlic once polenta starts to thicken.  Set aside.

In a small bowl place grape tomatoes, basil, one clove of minced garlic and a pinch of salt.  Mix well and set aside.

Using another small bowl add avocados, cucumber, lime and lemon juice and the diced red onion.  Salt the mixture to taste.  Mix well and set aside. 

Using a nonstick skillet add the onions over medium high heat and caramelize.  Remove the onions from the pan and place in a large bowl.  Now repeat this process with the zucchini, summer squash and broccolini. Add the remaining 2 clove of garlic in with the onions or zucchini. If the veggies start to stick add white wine or water to the pan.

Place a nice spoonful of polenta in a pasta bowl.  Next add the mixed sautéed veggies and some mushrooms.  Then top the dish off with avocado cucumber mix and the grape tomatoes then serve.