Grilled Gazpacho with Polenta
|Bell pepper||1 Medium, chopped (Orange / Red)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1 Tablespoon|
|Prepared polenta||24 Ounce, cut into 1/2 "-thick slices (1 Package)|
|Tomatoes||2 Medium, seeded and chopped|
|Cucumber||1 Small, peeled, if desired, halved, seeded, and chopped|
|Red wine vinegar||3 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
Preheat the grill.
In a large bowl, combine the bell pepper, onion, garlic, and oil and toss to coat.
Grill the vegetable mixture in a grill wok or on a grill screen, stirring occasionally, for 10 minutes, or until tender.
Meanwhile, coat one side of the sliced polenta with cooking spray and grill, coated side down, for 5 minutes.
Coat the second side with cooking spray, turn the slices over, and grill for 5 minutes longer, or until heated through.
In the bowl, combine the grilled vegetables, tomatoes, cucumber, vinegar, thyme, salt, and black pepper until evenly coated.