Avocado Crostini and Fridge-Clearing Vegetable Polenta

Ingredients

• (Avocado Crostini)
• 1 slice baguette
• Tomato marinade (1/2 tomato, 1 tbsp white wine vinegar, 1 tsp whole grain mustard)
• 1/2 avocado
• Maldon salt
• Pepper
• 1/2 lemon (zest and juice)
• (Fridge-Clearing Vegetable Polenta)
• 1 cup polenta
• 1/2 onion
• 1/4 zucchini
• 1/2 eggplant
• 5 cherry tomatoes
• Olive oil
• Salt
• Pepper

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Steps

1. 01

   (Avocado Crostini)

2. 02

   Brush the baguette with olive oil and toast.

3. 03

   Slice the tomato into a bowl, then pour over 1 tbsp white wine vinegar and 1 tsp whole grain mustard and marinate.

4. 04

   Plate the baguette, top with the tomato from step 2 and sliced avocado, then finish with Maldon salt, pepper, lemon juice, and lemon zest.

5. 05

   (Fridge-Clearing Vegetable Polenta)

6. 06

   In a pot, combine 1 cup polenta with 3 cups water and stir slowly over low heat. Turn off the heat and let it sit, covered.

7. 07

   In a pan with olive oil, sauté chopped onion, then add zucchini, eggplant, and cherry tomatoes cut into bite-sized pieces and sauté. Season with salt and pepper.

8. 08

   Spoon the polenta from step 1 into a bowl and top with the vegetables from step 2.