Roasted Vegetables Over Rosemary Polenta Recipe

Ingredients For Roasted Vegetables Over Rosemary Polenta Recipe

• 3 Roma tomatoes, quartered
• 1 inch 2 medium yellow summer squash and/or zucchini, cut into chunks
• 1 Medium red or green sweet pepper, cut into strips
• 1 Medium red onion, cut in thin wedges
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Cracked black pepper
• 1 cup Frozen shelled sweet soybeans, thawed
• 2 tablespoon Snipped fresh rosemary, divided
• 3.5 cup Water
• 1 cup Quick cooking polenta