Ingredients
For the polenta:
2 teaspoons olive oil1 tablespoon minced garlic
1 bay leaf
salt to taste
freshly ground black pepper
4 cups low-sodium chicken broth (or vegetable broth)
1 cup cornmeal (preferably medium ground)
1/4 cup chopped fresh basil leaves
For the grilled vegetables:
1 tablespoon minced garlic2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil
4 tablespoons low-sodium chicken broth
salt to taste
freshly ground black pepper
1 eggplant, sliced 1/3-inch thick
1 medium zucchini, sliced 1/3-inch thick
1 medium summer squash, sliced 1/3-inch thick
1 large red onion, peeled and sliced 1/3-inch thick
1 red bell pepper, quartered, stemmed and seeded
4 large whole mushrooms
1/4 cup freshly grated Parmesan cheese, optional
8 basil leaves, for garnish
Description
Foodfit
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