Velvety, versatile polenta is great for those on a wheat-free diet. Try this delicious vegan version of the classic bruschetta - it tastes sensational with roasted onions, peppers and courgettes.
Finely chop 2 of the garlic cloves and mix with the olive oil and balsamic vinegar in a large shallow dish. Season and add all the prepared vegetables, ensuring they are well coated in the marinade. Leave to marinate while the oven is heating.
Turn the oven to gas 6, 200°C, fan 180°C. Tip the vegetables into 2 large roasting trays and spread out into an even layer. Add the remaining whole garlic to the trays and roast for 20 minutes. Remove the garlic if tender, turn the vegetables, add the artichokes and return to the oven for another 15–20 minutes until the vegetables are tender and blackened in places.
Meanwhile, heat a large ridged griddle pan over a medium-high heat. Brush one side of the polenta with a little oil and griddle for 6–8 minutes, turning once, or until heated through and slightly blackened in places.
Divide the polenta slices between 4 plates and squeeze the roasted garlic out of its papery casing over their surface, spreading it out slightly. Top with the roasted vegetables and scatter with the basil leaves before serving.
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