Ingredients

• 4 cup vegetable broth
• 1 cup whole milk
• 1 cup stone-ground cornmeal
• 4 tablespoon unsalted butter
• 2 cup sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 zucchini, diced
• 2 Roma tomatoes, diced
• 1 red onion, diced
• 3 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 0.5 cup Parmesan cheese, grated
• 2 tablespoon fresh parsley, chopped

Steps

1. Preheat oven to 400°F (200°C).
2. Prepare vegetables: dice the red bell pepper, yellow bell pepper, zucchini, Roma tomatoes, and red onion into ½-inch pieces and set aside.
3. Shred the sharp cheddar cheese and grate the Parmesan cheese; set aside.
4. In a medium saucepan, bring the vegetable broth and whole milk to a boil over medium-high heat.
5. Slowly whisk in the stone-ground cornmeal in a thin stream, stirring constantly to prevent lumps from forming.
6. Reduce heat to low and continue stirring for 15 minutes until the grits are creamy and thick, scraping the bottom and sides of the pan frequently to prevent sticking.
7. Remove the grits from heat and stir in the butter, sharp cheddar cheese, salt, and black pepper until fully melted and combined.
8. Pour the cheesy grits into a 9x13 inch baking pan, spreading evenly.
9. On a large baking sheet, combine the diced red bell pepper, yellow bell pepper, zucchini, tomatoes, and red onion in a single layer.
10. Drizzle the vegetables with olive oil and season with garlic powder, dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper; toss to coat evenly.
11. Place the baking sheet with vegetables in the preheated 400°F oven and roast for 20 minutes, stirring halfway through, until vegetables are softened and lightly caramelized.
12. Remove the roasted vegetables from the oven and reduce oven temperature to 375°F (190°C).
13. Spread the roasted vegetables evenly over the top of the cheesy grits in the baking pan.
14. Sprinkle the grated Parmesan cheese evenly over the vegetables.
15. Place the baking pan in the preheated 375°F oven and bake for 15 minutes until the top is golden brown and the grits are bubbling at the edges.
16. Remove from the oven and let rest for 5 minutes before serving.
17. Garnish with fresh chopped parsley and serve hot.