Middle-Eastern Roasted Matbucha over Dent Corn Polenta with Micro-Cilantro!

Roasted tomatoes, peppers and eggplant in a smoky coming together of late-summer flavors, preserved from last season, served over freshly ground dent corn for polenta, and yellow eye beans, with beautiful micro-cilantro!<br /><br />
Vegetables: Sweet Peppers; Tomato [Lost River Farm, Natick, MA]; Eggplant [Vanguarden Farm, Dover, MA]; Onion [Brookford Farm, Canterbury, NH] Garlic [Heart beets Farm, Berkley, MA] <br /><br />
Grain: Dent Corn [Lost River Farm, Natick, 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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