Balsamic-basil grilled vegetables and polenta
4
Points®
Total time: 33 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
This vibrant veggie dish is made easy thanks to using the grill as well as ready-to-eat polenta. It's a great, light entrée that's perfect for warm weather. Of course, if you have the time, feel free to make your polenta from scratch. This recipe also features eggplant, zucchini, and bell peppers, which are tossed in a delicious yet easy marinade. Grilling makes quick work of getting the veggies to a wonderful texture, but you can use a grill pan on the stovetop if the weather isn't cooperating. If you like, you can sprinkle each serving with 1 tbsp grated Parmesan for a bit of a heartier meal.
Ingredients
Olive oil cooking spray
2 spray(s)
Uncooked eggplant
1 medium, cut into 1/2-inch rounds
Uncooked zucchini
1 small, cut into 1/2-inch slices
Bell pepper
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
3 clove(s), minced
Table salt
¾ tsp
Black pepper
½ tsp
Fresh basil
½ cup(s), chopped fresh
Fat free ready-to-eat polenta (in tube)
16 oz, cut into 12 (1/2-inch slices)
Instructions
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)
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