Mediterranean Vegetables With Seitan And Polenta

Ingredients

4 cups vegetable broth or 4 cups water with 2 bouillon cubes

1 cup uncooked polenta

2T olive oil

2 cloves garlic, minced

6Tbsp fresh thyme chopped

salt to taste (If you use a bouillon cube, you won't need much salt)

1/4 tsp pepper

2 Tbsp fresh Meyer lemon juice (use regular if you can't find Meyer lemons)

2T balsamic vinegar

1/4 cup sundried tomatoes in olive oil, chopped

1 lg red onion, cut into 1/6s

2 cups zucchini, coins if small, 1/2 coins if big, 1" thick

3 cups cubed Japanese eggplant

4 small red or Yukon Gold potatoes, cut into bite sized wedges

1 package White Wave Traditional seitan, sliced.

chopped basil for garnish

The Glory Of The Summer Garden! All The Vegetables In This Recipe Came From My Garden

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