Polenta and Grilled Vegetables with Roasted Red Pepper Sauce
Transform your weeknight dinner into a Mediterranean masterpiece with this Polenta and Grilled Vegetables with Roasted Red Pepper Sauce recipe. Creamy, slow-cooked polenta serves as the perfect base for a vibrant medley of smoky grilled zucchini, eggplant, and red onion, bringing together texture and flavor in every bite. What truly sets this dish apart is the homemade roasted red pepper sauce—rich, silky, and tangy with hints of garlic and balsamic vinegar, it’s a versatile topping that elevates this meal to restaurant-quality perfection. Garnished with fresh basil and optional Parmesan for added indulgence, this recipe is both visually stunning and undeniably delicious. Packed with wholesome ingredients and ready in under an hour, it’s a vegetarian-friendly recipe that’s perfect for impressing guests or treating yourself to a cozy, flavorful meal.
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 0.5 cup Grated Parmesan cheese (optional)
- 1 Zucchini
- 1 small Eggplant
- 2 Red bell pepper
- 1 medium Red onion
- 2 cloves Garlic
- 1 tablespoon Balsamic vinegar
- 6 Fresh basil leaves
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable stock
Instructions
Preheat the oven to 425°F (220°C).
Place the red bell peppers on a baking sheet and roast them in the oven for 20-25 minutes, turning occasionally, until the skins are blackened and blistered.
Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, which will make it easier to remove their skins.
Meanwhile, slice the zucchini, eggplant, and red onion into thick slices (about 1/2 inch).
Heat a grill pan or outdoor grill over medium heat. Brush the vegetable slices with 1 tablespoon of olive oil and season with a pinch of salt and black pepper.
Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred. Set aside.
In a medium saucepan, bring the 4 cups of water and 1 teaspoon of salt to a boil. Slowly whisk in the polenta, stirring constantly to avoid lumps.
Reduce the heat to low and cook the polenta, stirring frequently, for 25-30 minutes until thick and creamy. Stir in 1 tablespoon of olive oil and the grated Parmesan, if using.
While the polenta is cooking, peel the skins off the roasted red peppers and remove the seeds. Add the roasted peppers to a blender along with the garlic, balsamic vinegar, vegetable stock, and 1 tablespoon olive oil. Blend until smooth.
Taste the roasted red pepper sauce and adjust seasoning with additional salt and pepper, if desired.
To serve, spoon the creamy polenta onto plates, top with grilled vegetables, and drizzle generously with the roasted red pepper sauce.
Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
