Name: Grilled Polenta and Vegetables with Chimichurri
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups fresh parsley (leaves and tender stems), plus chopped parsley for topping; 3 tablespoons fresh oregano; 1 clove garlic; 2 tablespoons sherry vinegar; 1/4 cup extra-virgin olive oil; Kosher salt; 2 1-pound tubes precooked polenta, cut into 1/2-inch-thick rounds; 1 red bell pepper, seeded and cut into wide strips; Freshly ground pepper; 1 eggplant, cut into 1/2-inch-thick rounds; 2 yellow squash, cut into 1/2-inch-thick slices on an angle; 1 red onion, cut into 1/2-inch-thick rounds; 1/2 cup chopped walnuts

Directions

Preheat a grill to medium high. Make the chimichurri: Combine the parsley, oregano, garlic, vinegar, 1 tablespoon olive oil, 2 tablespoons water and 1/4 teaspoon salt in a mini food processor. Blend until pourable, thinning with more water, 1 tablespoon at a time, if needed.
Combine the polenta, red bell pepper, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, combine the eggplant, squash, red onion, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
Add the polenta and bell pepper to the grill and cook, flipping halfway through, until well marked and the pepper has softened, 10 to 12 minutes. Remove to a baking sheet. Add the eggplant, squash and red onion to the grill and cook until well marked and softened, 2 to 3 minutes per side. Transfer to the baking sheet with the polenta. Roughly chop the red onion and bell pepper.
Divide the polenta, eggplant and squash among plates. Top with the red onion, bell pepper and walnuts and sprinkle with chopped parsley. Drizzle with the chimichurri.

Photograph by Andrew Purcell

Grilled Polenta and Vegetables with Chimichurri

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