Chargrilled vegetables with polenta recipe
See method
- Serves 4
- 10 mins to prepare and 20 mins to cook
- 268 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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 268.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 16g
of the Reference intake
Carbohydrate 33.7gProtein 5.7gFibre 6.0g
Method
- 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.
- 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.
- Cut the polenta into 1cm thick slices. Fry in oil for 5 minutes on each side until golden and crisp.
- Serve the polenta topped with a spoonful of the tomato sauce. Sprinkle on a few basil leaves and serve.
- See more Vegetarian recipes
