vegetable casserole with fried polenta

The veggies were roasted to perfection and the polenta was crispy with a coating of panko and parmesan.
The recipe follows:
Roasted veggie casserole with polenta.
1 med potato, peeled and cut into 1/2 inch pieces
1 med yam, peeled and cut into 1/2 inch pieces
1 green or red bell pepper, cut into 1/2 inch pieces
2 carrots, peeled, cut into into 1/2 inch pieces
approximately 5 tablespoons olive oil
1 red or sweet onion, thinly sliced
2 small or one large zucchini, cut crosswise into 1/4 slices
1 shallot sliced
2 large tomatoes, cut crosswise into 1/4 inch slices
salt and pepper to taste
1/2 cup fresh grated parmesan cheese
2 tablespoons dried Italian-style bread crumbs
fresh basil or Italian parsley for garnish

Heat oven to 400 degree F.
Using a 9x13 glass casserole add all the vegetables except the tomatoes
toss the veggies with the olive oil add salt and pepper and spread evenly in the dish then lay on the sliced tomatoes. Stir the parmesan and bread crumbs together and sprinkle over the casserole and drizzle with a little olive oil
Bake uncovered until the veggies are tender and the topping is golden brown about 40 minutes. Garnish with basil leaves or Italian parsley.

Crunchy parmesan polenta.
Ingredients:
1 roll of organic original polenta chilled
1/2 cup grated fresh parmesan cheese
1 cup panko crumbs (you may need a little more panko)
canola oil for frying
1 large egg
water

In a flat bottom bowl whip the egg with two tablespoons of water
In a flat bottom bowl combine the parmesan and panko crumbs
Slice the chilled polenta in 1/2 inch slices
Dip the slices of polenta in the egg mixture to coat
Pat and roll the slices in the panko mixture
Fry in hot oil turning once after they are golden brown on the bottom
Make sure the oil is hot. If you do not have a deep fry thermometer you can dip the tip of a wooden spoon in the oil if it sizzles the oil is ready.
Remove to parchment paper

In flat bottom individual serving bowls, put one slice of polenta, add the veggies over the top and add another polenta round to the top and dig in.

It is so easy and so good for you. We have some left over for tonight so I will grill chops to go with. So I have an easy night in my kitchen this evening.

The day is windy here, I lowered the patio umbrella it was ready to sail away.
The sky is of the deepest blue and the air smells of summer.
I am working in the back yard area today it needs some attention. Seems there is always something that needs weeded, pruned, raked or watered.
I have not walked yet and the day is going fast. I needed to run an errand for hubby this morning and there is so much I want to accomplish today so must get to it.

Eat your veggies and have a good day.