Baked Polenta with Roasted Veggies

Serves: 4-6

4 tbsp olive oil, divided

2 tbsp lemon juice

1 tbsp capers

1 small shallot, minced

1 clove garlic, minced

1/4 tsp salt

1/4 tsp black pepper

1 pre-packaged tube cooked polenta, sliced into 2-inch pieces

2 tbsp unsalted butter

1 red bell pepper, cut into 2-inch chunks

1 yellow red bell pepper, cut into 2-inch chunks

1 zucchini, cut into 2-inch chunks

4 roma tomatoes, quartered

1. Mix 2 tablespoons oil, lemon juice, capers, shallots, garlic and salt and pepper in a small bowl.  Set aside.  

2. Preheat oven to 375 degrees.  

3. On a buttered baking dish, lay out polenta.  Slice the 2 tablespoons of butter and place a sliver on top of each piece of polenta.  

4. On a baking sheet, arrange the vegetables.  Add the remaining two tablespoons of oil, season with salt and pepper, and toss to combine.  

5. Place both vegetables and polenta into the oven, and cook for 20 minutes, flipping the polenta and tossing the vegetables halfway through baking process.  

6. Once cooked, arrange polenta and veggies on a platter and drizzle with lemon caper vinaigrette.