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Grilled Gazpacho With Polenta

Diet.Chef's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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