Grilled Polenta and Vegetables with Chimichurri
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 24 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1312 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 10 grams
- Sugar
- 12 grams
- Protein
- 11 grams
- Total: 40 min
- Active: 40 min
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.