The Big Vegetarian Feast At Koinonia Recipe

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Arrange eggplant, zucchini, red peppers, red onion, and carrots in a single layer across the sheets so pieces are not crowded.

Season and roast

In a small bowl, whisk together 6 tbs olive oil, minced garlic, chopped rosemary, 2 tsp salt, and 1 tsp black pepper. Drizzle or brush the mixture over the vegetables, turning to coat evenly. Roast for 25–35 minutes, flipping once halfway, until vegetables are tender and edges are caramelized. Remove from oven and let cool slightly before transferring to a serving platter.

Assemble the salad

In a large bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, and finely diced red onion.

Make dressing and toss

Whisk together 3 tbs lemon juice, 3 tbs olive oil, 1 tsp ground cumin, 1 tsp salt, and 1 tsp black pepper. Pour the dressing over the chickpea mixture, add chopped parsley and mint, and toss to combine. Fold in crumbled feta if using. Taste and adjust seasoning with additional salt or lemon as desired. Refrigerate briefly if making ahead (15–30 minutes) to allow flavors to meld.

Sauté mushrooms and spinach

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until they brown and release liquid, about 6–8 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Add baby spinach in batches, stirring until wilted. Season with 1 tsp salt and 1 tsp black pepper. Remove from heat and set aside.

Cook polenta

Bring 6 cups vegetable broth to a simmer in a heavy-bottomed saucepan. Slowly whisk in 2 cups polenta. Reduce heat to low and cook, whisking frequently, until thickened and creamy, about 20–25 minutes (follow package for coarse polenta if needed). If polenta becomes too thick, stir in up to 1 cup additional hot broth or water to reach desired consistency.

Finish polenta

Off the heat stir 3 tbs butter and 3 tbs grated Parmesan (or nutritional yeast) into the polenta until melted and combined. Fold in the sautéed mushroom and spinach mixture. Adjust seasoning and keep warm until serving. If desired, transfer to a shallow serving bowl and smooth the top.

Heat flatbreads

Preheat oven to 375°F (190°C). Stack flatbreads, brush both sides lightly with 2 tbs olive oil, and sprinkle with za'atar if using. Wrap in foil and warm in the oven for 8–10 minutes until heated through and pliable. Alternatively, warm on a skillet over medium heat 1–2 minutes per side.

Plate dips

Spoon hummus and tzatziki into small bowls and drizzle with a little olive oil. Place alongside warm flatbreads for guests to serve themselves.

Assemble the feast

Arrange the roasted vegetables on a large platter. Spoon creamy polenta into a shallow bowl and top with extra mushrooms or a drizzle of olive oil. Place the chickpea & herb salad in a separate bowl. Surround with warm flatbreads, hummus, tzatziki, lemon wedges, toasted pine nuts or almonds, fresh basil leaves, and microgreens or mixed greens.

Serve

Encourage guests to build plates: a scoop of polenta topped with roasted vegetables and a portion of chickpea salad, a piece of warmed flatbread, and a dollop of hummus or tzatziki. Squeeze lemon over vegetables or salad as desired.