Grilled Polenta and Vegetables with Lemon Vinaigrette

8 steps

• Spray grill with high heat-safe oil. Preheat grill to 400F (medium-high heat).
• Slice the plum tomatoes in half lengthwise. Cut the zucchini and eggplant into 1/4-inch lengthwise slices. Cut the sweet pepper into 2-inch wide lengthwise slices.
• Place tomatoes, zucchini, eggplant, and sweet peppers in a large bowl along with 4 tbsp oil, 1/4 tsp salt, and 1/2 tsp black pepper. Stir to coat vegetables evenly.
• Slice polenta into 8 rounds.
• Grill vegetables and polenta slices for about 3-4 minutes on each side or until lightly charred. Remove vegetables and polenta slices as they are done so they do not burn.
• Mince the shallot, capers, and garlic and place in a small bowl. Whisk fresh dill, lemon juice, and remaining 2 tbsp oil, 1/4 tsp black pepper, and 1/4 tsp salt to make the lemon caper vinaigrette.
• Coarsely chop the grilled vegetables and place them in a large bowl. Add the vinaigrette and white beans and gently stir to coat.
• Each serving has 2 polenta rounds with 1 1/2 cups grilled vegetables.

Tips:
1 medium eggplant is about 11 oz.

1/8 cup dill is 2 tbsp.

Look for prepared polenta sold in tubes at your local supermarket.

Cutting the vegetables lengthwise makes them easier to grill. Place pieces perpendicular to the grill lines so that they do not fall through.

If you need to limit sodium, omit or reduce the amount of salt.