Ingredients
Method
1.Preheat oven to 220°C. Line two large oven trays with baking paper.
2.Combine pumpkin, zucchini, onion, capsicum, cumin, coriander, chilli, garlic and oil in a large bowl; season. Place vegetables on trays; roast for 30 minutes or until golden and tender. Drizzle with vinegar.
3.Meanwhile, bring stock to the boil in a large saucepan. Gradually add polenta, whisking continuously. Reduce heat; simmer, stirring, for 10 minutes or until polenta thickens. Stir in 125g of the feta and â…“ cup of the basil.
4.Serve polenta immediately, topped with vegetables, hazelnuts, remaining feta and remaining basil.