Roasted Vegetable Tower

Roasted vegetables are a great way to eat your daily vegetables. Simplicity is key in this recipe. Salt, pepper and some good olive oil work like magic. You can always add more flavor by drizzling the tower with tahini sauce which is loaded with protein and vitamins. Great as a side dish or as a main dish--it doesn't matter--it's good anyways :)




1 eggplant sliced 

1 yam sliced

1 large onion sliced

1/2 cup Polenta 

1 1/2 cups water


Olive oil spray 




Heat oven to 375F

Take a baking sheet and spray with olive oil.

Lay the eggplant, yam and onion, spray with olive oil and sprinkle with salt and pepper.

Bake until tender, then turn oven to broil and roast for few more minutes, until golden brown.

For the polenta:

In a sauce pan add water and bring to a boil. Add salt and polenta (cornmeal), and lower the heat to low. Stir constantly (to prevent chunks) until it gets thick and the water has soaked into the polenta. Pour the mixture into a baking sheet and smooth the polenta with a spatula for an even layer. Try to match the thickness of the polenta to the eggplant/yam/onion slices. Let the polenta sit until it gets completely cooled and solidified. 

Take a round cookie cutter and cut circles out of the polenta. Then, take a baking sheet and lay the polenta circles, spray with olive oil and broil for a couple minutes until they are golden brown.

Assemble the tower:

Layer on a dish one of each ingredient, drizzle with olive oil and serve warm or at room temperature.