Roasted Veggies with Cornmeal Crust – Olu Olu Foods

Crispy roasted vegetables coated in a seasoned cornmeal crust—golden on the outside, tender inside, and full of flavor.

Ingredients

2 cups chopped vegetables (broccoli, squash, etc.)
2 tbsp cornmeal
1 tbsp olive oil
Salt, pepper, garlic powder

Cornmeal

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Method

Preheat oven to 400°F (200°C). Toss veggies with oil, cornmeal, and seasonings. Spread on a baking sheet in a single layer.
Roast for 20–25 minutes, stirring once. Serve warm with fresh herbs.

Dish image

Image for illustrative purposes only. Final presentation may vary.

Cornmeal

CHEF'S TIP

Toss veggies in a light egg wash or oil before coating with cornmeal to help the crust stick and crisp up in the oven.