Middle-Eastern Roasted Matbucha over Flint Corn Polenta

Fire-roasted tomatoes, peppers and eggplant in a smoky coming together of late-summer flavors served over freshly ground flint corn for polenta with fresh herbs<br /><br />
Vegetables: Sweet Peppers; Eggplant; Tomato; Garlic; Onion [Vanguarden Farm] <br /><br />
Grain: Flint Corn [Vanguarden Farm, Dover, MA] <br /><br />
Legume: Yellow Eye Beans [Baer’s Best Beans, S. Berwick, ME]<br /><br />
Spice: Paprika; Preserved Lemon; Sea Salt <br /><br />
Vegan<br /><br />
Tools Needed: Stovetop, saute pan, pot<br /><br />
Ready In: 30 min.<br /><br />
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