These delicious colorful baked vegetables on creamy polenta have almost all colors except magenta. The preparation is simple: Preheat the oven to 200 °C top/bottom heat.
Mix the vegetables well with olive oil, salt, pepper and garlic. Place on a baking sheet lined with baking paper and bake in the preheated oven for about 40 minutes until the vegetables are cooked. For the polenta: Bring the vegetable stock and polenta to the boil in a pot. Reduce heat and let simmer for 10 - 15 minutes while stirring. Stir in butter.