Grilled Vegetables and Polenta

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* Exported from MasterCook *

 

Grilled Vegetables and Polenta

 

Recipe By : Byerly's Bag, June 2000, page 9

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Grilling

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons fresh squeezed lime juice

1/4 cup flavored olive oil

2 small zucchini

cut in half lengthwise

2 small yellow summer squash

cut in half lengthwise

1 large sweet onion

cut into 1-inch slices

1 small red bell pepper -- quartered

1 small yellow bell pepper -- quartered

4 Roma tomatoes

cut in half lengthwise

16 ounces tubed original polenta

cut into 8 slices

1/3 cup chopped fresh basil

2 tablespoons basil flavored olive oil

2 tablespoons balsamic vinegar

1 teaspoon salt

1/2 teaspoon fresh shaved Parmesan cheese

fresh shaved Parmesan cheese

 

From the Emilia-Romagna region where balsamic vinegar and

Parmigiano-Reggiano cheese originated.

 

Combine lime juice and 1/4 cup olive oil; brush on vegetables and

polenta. Combine basil, 2 tablespoons olive oil, vinegar, salt and pepper.

 

TO GRILL: Prepare grill. Spray grill rack with no stick cooking

spray. Using direct heat cooking method, arrange vegetables on grill rack

5 inches over hot coals. Grill vegetables until softened and lightly

charred and polenta until crisp, turning once: polenta 7-8 minutes per

side; onions 5-6 minutes per side; peppers 4-5 minutes per

side; zucchini, yellow squash and tomatoes 2-3 minutes per side. While

grilling, brush vegetables with remaining lime juice mixture. Remove

vegetables from grill; cut each piece in half, tossing with basil mixture.

 

TO SERVE: Arrange two polenta slices on each of four dinner

plates; divide vegetables evenly over polenta. Sprinkle with

Parmesan. Serve immediately. Serves 4.

 

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