Vegetarian

Grilled Vegetables with Polenta is for Dinner.

Grilled Vegetables with Polenta takes 15 minutes to prepare.

Grilled Vegetables with Polenta takes 60 minutes to cook.

Grilled Vegetables with Polenta makes 6 servings.

The ingredients for Grilled Vegetables with Polenta are:

2 medium zicchini, sliced into 1/4" thick rounds
1 large red bell pepper, cut into 2" pieces
1 large green bell pepper, cut into 2" pieces
4 medium tomatoes, cut into 1" wedges (OR use equivalent plum or grape tomatoes, uncut)
1/2 cup corn kernels
2 cloves fresh garlic
4 tbsp Pesto (tomato basil works really well)

3 cups water
1 1/2 tsp salt
1 cup yellow corn meal
1 tsp black pepper
1/2 cup light cheese, grated
1/4 cup fresh parmesean cheese, grated

Here is how you make Grilled Vegetables with Polenta:

1) If you're using a grill, prepare the grill for direct cooking. If you're using the cookie sheet method, preheat your oven to 375*F, lightly grease 2 sheets and set aside.2) *If using cookie sheets, skip this step*. Grill tomatoes and bell peppers, skin side down, over high heat until blackened. Place bell peppers in a large bowl, cover and let stand 5 min. During this time, lightly spray the zucchini with cooking spray and grill covered over medium heat 4-6 min until tender, turning once. Remove the skin from the tomatoes and bell peppers and place back in the bowl. Toss the zucchini in the bowl as well.2) *If using a grill, skip this step*. Place the tomatoes, zucchini and bell peppers in a single layer on your cookie sheets. Lightly spritze them with oil and put them in the oven for about 20 min, then turn and bake for another 20 min. By this time the zucchini should be browned and the other veggies should start to look like they're drying up. Remove from oven and place them in a large bowl.3) Microwave or steam the corn niblets until heated through and add to bowl.4) Crush 2 cloves of fresh garlic into the bowl with the veggies. Add the pesto & mix well to coat. Set aside.5) To make polenta: In a medium sauce pan bring water, salt and pepper to a boil over high heat. Turn your heat down to medium and slowly stir in the cornmeal. Continue to cook, stiring constantly, for about 5 min until mixture thickens. Remove from heat and stir in the cheese until melted.To serve, put the polenta on the plate first and top with the veggie mixture.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user 13KAY13.

The nutritional information for Grilled Vegetables with Polenta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 208.7

• Total Fat: 7.2 g
• Cholesterol: 5.0 mg
• Sodium: 764.6 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 5.4 g
• Protein: 8.2 g

The dietary needs meet for Grilled Vegetables with Polenta is Vegetarian