Polenta salad with roasted vegetables

Ingredients for 4 servings:

• 250 g polenta, instant
• 1 liter of water
• 1 eggplant(s)
• 2 peppers, red or yellow
• 1 zucchini
• 8 cherry tomatoes
• 2 garlic cloves
• 8 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp herb salt or vegetable broth
• 1 tsp, leveled cumin
• 1 bunch of flat-leaf parsley
• some chives

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

gluten-free alternative to bulgur or couscous salad

Prepare the (instant) polenta according to the package instructions and spread it on a wooden board. Cover with cling film and let it cool overnight. Roughly tear the cooled polenta into small pieces with your fingers and mix with olive oil, tomato paste, salt, and cumin. Slice the eggplant and season with salt, then pat dry with a paper towel. This reduces the bitterness. Cut the eggplant, zucchini, and bell pepper into approximately 1 cm cubes and sauté with diced garlic. Cut the cherry tomatoes into eighths and add all the vegetables to the polenta. Chop the parsley and mix it in along with the chives.