Name: Polenta plank with roasted vegetables and vegan feta
Cook time: 60 min
Ingredients: 500 g carrots; 200 g red onions (gesnipperd); 250 g endive (2 to 3 stumps); 350 g butternut squash; 250 g oyster mushrooms; 30 ml olive oil; 1 sprig thyme; 300 g broccoli (roosjes); 750 g water or vegetable stock (for the polenta); 150 g polenta; 200 g vegan cream cheese; 200 g linzen (le puy); 200 g vegan feta; 1 - 2 bay leave; 10 ml balsamic vinegar