Grilled Vegetable Medley Over Creamy Parmesan Polenta with Roasted Red Pepper Drizzle
Savor the vibrant flavors of spring and summer with this delightful dish featuring creamy polenta topped with a vibrant medley of grilled vegetables. The richness of the Parmesan-infused polenta creates the perfect canvas for tender asparagus, sweet scallions, silky eggplant, zesty yellow squash, and juicy cherry tomatoes. Finished with a luscious roasted red pepper sauce and fresh basil, this dish embodies the rustic charm of an Italian eatery, making it a guaranteed hit for both vegetarians and meat lovers alike. Don't let the ingredient list intimidate you; this meal comes together in no time, allowing you to enjoy a healthy, delicious meal that satisfies even the heartiest appetites. Perfect for gatherings or a cozy family dinner, it's a celebration of seasonal produce that’s sure to impress.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
uncooked instant polenta
1 cup (none)
grated parmesan cheese
2/3 cup, divided (none)
cayenne pepper
1/8-1/4 teaspoon (none)
vegetable oil cooking spray
as needed (for greasing)
garlic cloves
2, chopped (none)
fresh thyme (or oregano)
2 tablespoons, chopped (none)
fresh lemon juice
1/4 cup (squeezed)
olive oil
1 tablespoon (none)
asparagus spears
8, ends trimmed (trimmed)
scallions
8, trimmed (trimmed)
eggplants
2 small, halved (trimmed and halved)
yellow squash
1 medium, cut into 1/3-inch-thick slices (sliced)
cherry tomatoes
1 cup (none)
prepared roasted red peppers
12 ounces, drained (none)
vegetable broth
1/3 cup (none)
large garlic clove
1, chopped (none)
fresh basil
3 tablespoons, chopped, plus extra for garnish (chopped)
balsamic vinegar
1 tablespoon (none)
Instructions
1
In a medium-sized heavy saucepan, bring 3 cups of water to a rolling boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Lower the heat to medium-low and allow the polenta to simmer, stirring often for about 3-5 minutes, or until the mixture thickens to a creamy consistency.
2
Incorporate 1/3 cup of grated Parmesan cheese into the polenta along with cayenne pepper and a pinch of salt. Prepare a 9-inch pie plate by spraying it with vegetable oil cooking spray, then pour in the polenta, smoothing the top with a spatula. Let it sit at room temperature for 15 minutes to set.
3
While the polenta is resting, preheat your grill or broiler to medium-high heat. In a mixing bowl, combine the chopped garlic, fresh thyme (or oregano), lemon juice, and olive oil. Season the mixture with salt and pepper. Add the vegetables to the bowl and toss until they are evenly coated with the dressing.
4
Spray a grill basket or cooking tray with oil and arrange the seasoned vegetables in a single layer. Grill the vegetables for about 3-5 minutes on each side or until they are tender and have nice grill marks. Once done, transfer the grilled vegetables to a platter.
5
For the roasted red pepper sauce, combine the drained roasted red peppers, vegetable broth, chopped garlic, fresh basil, and balsamic vinegar in a blender or food processor. Blend until the mixture is smooth and creamy.
6
Next, return to the polenta: switch your broiler on, and sprinkle the remaining grated Parmesan cheese evenly over the top of the polenta. Broil for about 2-3 minutes, or until the cheese is golden and bubbly. Remove the pie plate from the oven and let it cool slightly before slicing the polenta into 8 pieces.
7
To serve, divide the creamy polenta among four plates, topping each portion with a generous amount of grilled vegetables. Drizzle the roasted red pepper sauce over the vegetables and garnish with fresh basil leaves. Enjoy your colorful and hearty dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
Grilled Vegetable Medley Over Creamy Parmesan Polenta with Roasted Red Pepper Drizzle.
Is this recipe suitable for vegetarians?
Yes, this dish is specifically noted as being vegetarian.
Is the Grilled Vegetable Medley gluten-free?
Yes, based on the tags provided, this recipe is gluten-free.
What type of polenta is used?
The recipe calls for 1 cup of uncooked instant polenta.
How much water is needed to boil the polenta?
You will need 3 cups of water.
How do I prevent the polenta from forming lumps?
Gradually whisk in the polenta and stir continuously while it thickens.
How long does the polenta simmer?
It should simmer for approximately 3 to 5 minutes.
What seasonings are added directly to the polenta?
1/3 cup of grated Parmesan cheese, cayenne pepper, and a pinch of salt.
How much Parmesan cheese is needed in total?
A total of 2/3 cup of grated Parmesan cheese is used, divided into two parts.
What size plate should the polenta set in?
A 9-inch pie plate sprayed with vegetable oil cooking spray.
How long does the polenta need to rest at room temperature?
It should sit for 15 minutes to set properly.
What vegetables are included in the medley?
Asparagus spears, scallions, small eggplants, yellow squash, and cherry tomatoes.
How should the yellow squash be prepared?
It should be cut into 1/3-inch-thick slices.
What ingredients make up the vegetable dressing?
Chopped garlic, fresh thyme or oregano, lemon juice, olive oil, salt, and pepper.
What is the recommended grill heat for the vegetables?
The grill or broiler should be preheated to medium-high heat.
How long do the vegetables need to grill?
Grill them for 3 to 5 minutes on each side until tender.
What are the ingredients for the roasted red pepper sauce?
Roasted red peppers, vegetable broth, chopped garlic, fresh basil, and balsamic vinegar.
How is the red pepper sauce made?
Combine the ingredients in a blender or food processor and blend until smooth and creamy.
How much balsamic vinegar is used in the sauce?
One tablespoon of balsamic vinegar.
How do you finish the polenta after it has set?
Sprinkle the remaining Parmesan cheese on top and broil for 2 to 3 minutes.
Into how many pieces should the polenta be sliced?
The recipe suggests slicing the polenta into 8 pieces.
How is the dish garnished?
Garnish with extra fresh basil leaves.
Can I use oregano instead of thyme?
Yes, the recipe suggests fresh thyme or oregano as alternatives.
What is the total count of ingredients used?
There are 18 ingredients in this recipe.
Is this recipe considered healthy?
Yes, it is tagged as a healthy meal and a celebration of seasonal produce.
How many eggplants are required?
Two small eggplants, halved and trimmed.
What is used to grease the pie plate?
Vegetable oil cooking spray.
How much garlic is used in total?
Three garlic cloves in total (two for the vegetables and one large clove for the sauce).
What liquid is used to thin the red pepper sauce?
1/3 cup of vegetable broth.
How many servings does the recipe suggest?
While not explicitly listed in the servings field, the assembly instructions mention dividing the polenta among four plates.