Balsamic-Basil Grilled Vegetables & Polenta 2

Total Time
33 min
15 min
12 min


olive oil cooking spray

2 spray(s)

uncooked eggplant(s)

1 medium, cut into 1/2-inch rounds

uncooked zucchini

1 small, cut into 1/2-inch slices

uncooked bell pepper(s)

2 item(s), small, 1 red and 1 orange, cut into 2-inch strips

white balsamic vinegar

¼ cup(s)

olive oil

1 Tbsp

garlic clove(s)

3 medium clove(s), minced

table salt

¾ tsp

black pepper

½ tsp


½ cup(s), chopped fresh

fat free ready-to-eat polenta (in tube)

16 oz, cut into 12 (1/2-inch slices)


  1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  2. Combine eggplant, zucchini, bell peppers, vinegar, oil, garlic, salt, and pepper in large bowl and toss to coat.
  3. Remove vegetables from marinade, reserving marinade. Place vegetables on grill rack and grill, turning occasionally, until lightly browned and crisp-tender, 6–8 minutes. Return vegetables to bowl with marinade. Add basil and toss to combine.
  4. Meanwhile, lightly spray polenta slices with olive oil nonstick spray and place on grill rack. Grill, turning once, until lightly browned and heated through, about 6 minutes.
  5. Divide polenta among 4 plates and top evenly with vegetables.
  6. Per serving (3 slices polenta and 11/4 cups vegetables)


If you like, sprinkle each serving with 1 tablespoon grated Parmesan for an additional 1 SmartPoints per serving and take it from your Weekly SmartPoints Allowance.

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