White Cheddar Grits with Veggies Recipe

• 4 cups chicken broth
• 3 cloves garlic, minced
• 1 cup quick-cooking hominy grits
• 2½ cups white cheddar cheese, shredded, divided
• 2 large eggs, room temperature
• ½ cup milk
• 2 cups cremini mushrooms, cut in half
• 1 zucchini, cut into 1-inch rounds
• 4 baby zucchini, ends trimmed and cut in half
• 1 red bell pepper, cut into 1-inch squares
• 1 orange bell pepper, cut into 1-inch squares
• 8 asparagus spears, trimmed
• 1 red onion, sliced in half and quartered
• 1 small head radicchio, sliced
• 2 tablespoons olive oil
• 3 sprigs fresh rosemary, minced
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 red cayenne pepper, thinly sliced, if desired
• ⅛ cup feta cheese

Directions