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 />