Grilled Garden Vegetables with Polenta

This was the first time Rick has ever had Polenta and the first time I have ever made it. I used instant Polenta (which I now know is a no-no). Yes I know, some of you are thinking, What? The first time? Well, like some may understand I had said something about making it in the past and Rick said eew. So that's where it ended.

I made the Polenta with vegetable stock and added a few cloves of crushed garlic, salt, pepper,and bay leaves. Then added fresh basil and parmesan after adding the polenta.


Ingredients
1 tablespoon minced garlic
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
salt to taste
freshly ground black pepper
1 eggplant, sliced 1/3-inch thick
1 medium zucchini, sliced 1/3-inch thick
1 medium summer squash, sliced 1/3-inch thick
1 large red onion, peeled and sliced 1/3-inch thick
1 red bell pepper, quartered, stemmed and seeded
4 large whole mushrooms, optional
1/4 cup freshly grated Parmesan cheese, optional
basil leaves, for garnish

Directions
1. Preheat the grill.
2. In a food processor, combine the garlic, mustard and vinegar and puree. With the motor running, add the olive oil and chicken stock. Season with salt and pepper. Brush the vegetables with the garlic vinaigrette.
3. Grill the vegetables on a hot grill for 2 minutes on each side. (To keep the onions together, slide a spatula completely underneath each slice to pick up all the rings and turn carefully to grill the other side.) Season to taste with salt and pepper.
4. Spoon the warm polenta onto serving plates and arrange the slices of grilled vegetables and mushrooms on top. Sprinkle with Parmesan cheese, garnish with basil leaves and serve.