Grilled vegetables and polenta

Total Time
37 min
20 min
12 min


Uncooked eggplant(s)

1 medium, cut into 1/2-inch slices

Uncooked zucchini

1 small, cut into 1/2-inch slices

Orange bell pepper

1 small, cut into 2-inch strips

Uncooked bell pepper(s)

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

White balsamic vinegar

¼ cup(s)

Olive oil

1 Tbsp


3 medium clove(s), minced

Table salt

¾ tsp

Black pepper

½ tsp


1½ cup(s), chopped fresh

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

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

Shredded Parmigiano Reggiano cheese

¼ cup(s)

Pine nuts

2 Tbsp, toasted

Olive oil cooking spray

8 spray(s)


  1. Combine eggplant, zucchini, bell peppers, vinegar, oil, garlic, salt, and black pepper in large bowl and toss to coat.
  2. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  3. Remove vegetables from marinade; reserve 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 evenly among 4 plates and top evenly with vegetables. Sprinkle with Parmigiano and pine nuts.
  6. Per serving: 3 slices polenta, 1 1/4 cups vegetables, 1 tablespoon cheese, and 1/2 tablespoon pine nuts


Grill polenta for a versatile dish that can be served as a vegetarian meal or a tasty side with grilled meat or fish. Typically associated with Italian cooking, polenta has been enjoyed around the world for centuries. The perfect nutritious comfort food, grilling the polenta gives it a nice charred exterior while the interior remains creamy and buttery. Toasting the pine nuts elevates their flavor and can be done either on the stovetop or in the oven, depending on your preference. The stovetop gives you a little more control over the process, but does require a bit more hands-on time than cooking them in the oven.