This creamy bowl of grits topped with Cajun-seasoned roasted vegetables is the perfect balance of comfort and nutrition.
Packed with fiber-rich zucchini, bell peppers, and tomatoes, plus the good fats from olive oil and butter, this dish feels indulgent while staying wholesome.
With around 10g of protein and satisfying complex carbs, it’s a hearty yet balanced option for busy weeknights, meal prepping, or when you want a nourishing plant-forward meal without much effort.
Grits with Roasted Vegetables
Equipment
- 1 Large baking sheet (lightly greased)
- 1 Mixing bowl (for tossing vegetables)
- 1 Saucepan (3-quart capacity)
- 1 Whisk (balloon whisk recommended)
- 1 Spatula (slotted for easy serving)
Ingredients
For the Roasted Vegetables:
- 1 medium red bell pepper chopped into thick pieces
- 1 small onion cut into thick chunks
- 1 pint cherry tomatoes halved
- 1 medium zucchini sliced thick
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning or less for mild flavor
- ½ teaspoon salt
For the Grits:
- 2 cups whole milk 16 ounces
- 2 cups chicken or vegetable broth 16 ounces
- ½ teaspoon salt
- 1 cup stone-ground grits
- 2 garlic cloves minced
- ¼ cup unsalted butter
- ½ teaspoon black pepper
Instructions
- Preheat and Prepare Baking Sheet: Start by preheating your oven to 425°F (220°C) so it’s hot and ready for roasting. While the oven heats, lightly grease a large baking sheet with oil or cooking spray. Greasing ensures that the vegetables don’t stick during roasting and allows them to brown evenly, which brings out their natural sweetness.
- Season and Toss the Vegetables: Place the chopped bell pepper, onion, halved cherry tomatoes, and sliced zucchini into a large mixing bowl. Drizzle with the olive oil, sprinkle over the Cajun seasoning, and add the salt. Use a spatula or your hands to toss everything together until each vegetable piece is coated with oil and seasoning. This step is important because it ensures every bite is flavorful and evenly spiced.
- Spread Vegetables for Roasting: Transfer the seasoned vegetables to the prepared baking sheet. Spread them out into a single, even layer, leaving a little space between pieces. Crowding the pan causes steaming instead of roasting, so make sure they’re not piled on top of one another. An even spread will help the veggies caramelize beautifully, adding both color and flavor.
- Roast Vegetables Until Golden: Place the baking sheet into the preheated oven and roast the vegetables for about 20 minutes, or until they are tender and lightly browned around the edges. You may want to stir them once halfway through to encourage even cooking. When finished, remove the tray from the oven and set the vegetables aside while you prepare the grits.
- Heat Liquids for Grits: In a medium saucepan, pour in the milk and broth. Sprinkle in the salt, then place the pan over medium heat. Allow the mixture to heat until it just reaches a gentle simmer—this will take only a few minutes. Stir occasionally to prevent the milk from scorching at the bottom of the pan.
- Add Grits and Garlic: Once the liquid is simmering, slowly whisk in the stone-ground grits while stirring continuously. This prevents lumps from forming and keeps the texture smooth. Stir in the minced garlic at this stage as well, which infuses the grits with a subtle savory aroma as they cook.
- Simmer the Grits Gently: Reduce the heat to low, cover the saucepan with a lid, and let the grits cook for about 20 minutes, or until they are creamy and tender. Stir the mixture every few minutes to prevent sticking and to help them cook evenly. If the grits become too thick before they are fully tender, you can add a splash of broth or water to loosen the texture.
- Finish with Butter and Seasoning: When the grits have finished cooking, remove the saucepan from the heat. Add the unsalted butter and freshly ground black pepper. Stir until the butter melts completely, making the grits rich, velvety, and full of flavor. Taste at this stage and adjust the seasoning if needed, adding more salt or pepper to suit your preference.
- Assemble the Bowls: Spoon a generous serving of the warm, creamy grits into each bowl. Top with a hearty portion of the roasted vegetables, making sure to include a mix of zucchini, peppers, onions, and tomatoes for both color and taste.
- Serve and Enjoy Immediately: Serve the grits bowls while hot for the best flavor and texture. The creamy base pairs perfectly with the smoky Cajun-seasoned vegetables, creating a satisfying dish that feels both comforting and nourishing.
Notes
- Leftover grits can firm up in the refrigerator but will loosen when gently reheated with a splash of milk or broth.
- Adjust the Cajun seasoning according to your spice preference; start with half for a milder flavor.
- Roasting vegetables at a high temperature enhances their natural sweetness and adds a slight caramelized texture.
- Stir grits occasionally while cooking to prevent sticking and ensure a smooth, creamy consistency.
- This recipe is naturally versatile—swap zucchini with squash or bell peppers with carrots for seasonal variety.
Chef’s Secrets: Insider Cooking Techniques
To make your grits extra creamy, always whisk them slowly into the simmering liquid rather than dumping them all at once.
This prevents lumps and creates a smooth texture.
When roasting vegetables, don’t overcrowd the pan; give them room to brown for maximum flavor.
Using a mix of milk and broth adds richness without being overly heavy.
Finish with butter and fresh pepper for a luxurious, balanced taste that elevates the dish.
Serving Suggestions: Perfect Pairing Ideas
Serve these grits and roasted vegetables as a hearty main for a cozy dinner or as a side alongside grilled chicken, fish, or shrimp.
For brunch, top with a poached egg for extra protein and a silky yolk that blends beautifully with the creamy grits.
Sprinkle fresh herbs like parsley or chives to add color and a hint of freshness.
A light green salad on the side complements the dish and balances its richness.
Storage Tips: Keep Food Fresh Longer
Store any leftover grits and roasted vegetables separately in airtight containers in the refrigerator for up to 4–5 days.
When reheating grits, warm gently over low heat with a splash of milk or broth to restore creaminess.
Roasted vegetables can be quickly reheated in a skillet or oven to maintain texture and flavor.
For longer storage, both components can be frozen in meal-sized portions for up to 2 months—just thaw overnight in the fridge before reheating.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Substitute the butter with a plant-based alternative and use vegetable broth. The dish will remain creamy and flavorful while keeping it fully plant-based.
2. How can I make grits extra creamy?
Slowly whisk the grits into warm milk and broth while stirring constantly. Low heat and occasional stirring throughout cooking prevent lumps and create a smooth, velvety texture.
3. Can I use instant or quick-cooking grits?
Instant or quick grits cook faster but may not have the same nutty, rich flavor as stone-ground grits. If using them, follow the package instructions and adjust liquid amounts as needed.
4. What other vegetables work well in this recipe?
Seasonal vegetables like carrots, squash, sweet potatoes, or asparagus can be roasted instead of zucchini and bell peppers. Choose firm vegetables that hold their shape during roasting for the best results.
5. Can I prepare this recipe ahead of time?
Absolutely. Roast the vegetables and cook the grits in advance, then store separately. Reheat gently when ready to serve, and add a bit of milk or broth to refresh the grits’ creamy texture.
