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Chargrilled vegetables with polenta recipe

Chargrilled vegetables with polenta recipe

28 ratings

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 268 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 peppers (1 red, 1 yellow), deseeded and cut into 8 wedges
  • 1 aubergine, sliced into 1cm rings
  • 1 large courgette, cut in ½cm strips
  • 4 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves
  • 400g Tesco Finest cherry tomatoes
  • 1 tsp dried oregano
  • pinch white pepper
  • handful fresh basil
  • 500g readymade polenta

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 10%
  • Sugars

    16g 18%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 33.7g Protein 5.7g Fibre 6g


  1. Spread the peppers, aubergine and courgette on a tray, brush with oil and cook under a hot grill for 7-10 minutes on each side until brown at the edges.
  2. Meanwhile, heat 1tbsp of the oil in a frying pan and gently cook the onion until browned. Add the garlic (crushed), tomatoes, oregano and white pepper. Simmer for 5 minutes then add the basil leaves.
  3. Cut the polenta into 1cm thick slices. Fry in oil for 5 minutes on each side until golden and crisp.
  4. Serve the polenta topped with a spoonful of the tomato sauce. Sprinkle on a few basil leaves and serve.

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