Skip to content
Chargrilled vegetables with polenta recipe

Chargrilled vegetables with polenta recipe

28 ratings

See method

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

Ingredients

  • 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

    1120kj
    268kcal
    13%
  • 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

Method

  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.

See more Vegetarian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus