Polenta with Roasted Vegetables

Ingredients:

1-1/2 cup chickpeas
oil
salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 pint mushrooms, quartered
1 cup brussels sprouts, thick asparagus spears, zucchini, etc
1 red onion, sliced
2 tablespoons balsamic vinegar
1 cup water
1 cup vegetable stock
1/2 cup polenta
1 teaspoon nutritional yeast
1 tablespoon butter
1 tablespoon parsley, chopped

Toss chickpeas in some oil, salt, black pepper, and garlic powder. Bake at 400 for 30-40 minutes until crispy. Set aside.

Toss mushrooms, vegetable, and red onion with oil, balsamic vinegar, salt, and black pepper. Bake at 375 for 30 minutes. Alternately, grill the vegetables.

Meanwhile, boil water, stock, and salt. Add the polenta and stir. Cover and cook, stirring occasionally until polenta is cooked. Stir in nutritional yeast  and butter before removing from heat.

To plate, place polenta on plate. Top with vegetables and sprinkle with chickpeas. Garnish with parsley.