Rotisserie Fabulous!

So, I scored a rotisserie at the neighborhood yard sale. Paid $20! So far I've only tried roasting chickens. I've finally learned the technique of getting the meat on the spindle so it rotates evenly. 
I'm trying this rub today. I modified a recipe I saw on the Food Network show Down Home with the Neely's. I cut out the cayenne pepper and the oil to make it more diet friendly. Should be just as tender since we're cooking it in a rotisserie!
Here is the rub I'm using today:


2 tbsp. paprika
2 tbsp. salt
2 tbsp. onion powder
1 tbsp. ground cumin
2 tsp. dried thyme
2 tsp. dried oregano
2 tsp. black pepper
2 tsp. garlic powder


I washed the chicken and seasoned the inside of the cavity with the mixture. Then put the chicken on the spindle and rubbed the rest of the chicken with the mixture. Smells good already!

Roasted Vegetables with Polenta Lava

This was such a good recipe so I thought I would share... Made it last night and it's Weight Watchers-- 6 pts. 6 servings.


Ingredients:
5 spray(s) cooking spray,

Vegetable Mixture  

              3 medium sweet red pepper(s), cut into large chunks  

              1/2 pound(s) portobello mushroom(s), baby-variety, wiped clean, cut into large chunks  

              1 medium zucchini, ends trimmed, cut into large chunks  

              1 medium eggplant(s), peeled, ends trimmed, cut into large chunks  

              1 1/2 cup(s) frozen pearl onions, or 12 fresh pearl onions  

              2 Tbsp olive oil, divided  

              1 tsp kosher salt, divided  

              2 cup(s) grape tomatoes, halved  

              3 clove(s) garlic clove(s), minced (large)  

              2 Tbsp basil, fresh, cut into fine ribbons*  

              2 Tbsp parsley, fresh, minced

Polenta  

              1 cup(s) vegetable broth  

              1 cup(s) whole milk  

              1 leaf/leaves bay leaf  

              1/2 cup(s) uncooked cornmeal  

              3/4 cup(s) grated Parmesan cheese, Pecorino Romano suggested  

              3/4 tsp kosher salt  

              1 tsp thyme, fresh, for garnish

Instructions

Preheat oven to 450ºF. Generously coat a large roasting pan with cooking spray.

Place peppers, mushrooms, zucchini, eggplant and onions in prepared pan. Sprinkle with 1 tablespoon oil and 3/4 teaspoon salt; gently toss to coat. Roast for about 15 minutes; toss and roast until browned in spots and at desired degree of doneness, about 15 to 25 minutes more.

Meanwhile, in a medium bowl, toss tomatoes with remaining tablespoon oil, garlic, remaining 1/4 teaspoon salt, basil and parsley; set aside and let stand at room temperature for 20 minutes.

When vegetables are finished cooking, remove from oven and add tomato mixture to roasting pan; combine thoroughly and cover to keep warm.

Meanwhile, to make polenta, in a medium saucepan, combine broth, milk and bay leaf; bring to a slow boil over medium-high heat. When liquid has just started to boil, slowly pour in cornmeal, stirring continuously. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Remove from heat; stir in cheese and remaining 3/4 teaspoon salt until thoroughly combined.

Spoon vegetables over polenta and garnish with thyme. Yields about 1 cup vegetables and 1/2 cup polenta per serving.