This healthy grilled vegetarian dinner recipe is super-flexible: substitute any fresh vegetables you have on hand.
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh dill, plus more for garnish
- 2 tablespoons lemon juice
- 1 tablespoon minced shallot
- 1 tablespoon capers, rinsed and chopped
- 1 small clove garlic, minced
- ¾ teaspoon ground pepper, divided
- ½ teaspoon kosher salt, divided
- 4 plum tomatoes, halved
- 2 medium zucchini and/or summer squash, sliced lengthwise (1/4 inch thick)
- 1 small eggplant, sliced lengthwise (1/4 inch thick)
- 1 medium red bell pepper, sliced (2 inches wide)
- 1 16- to 18-ounce tube prepared polenta (see Tips), sliced into 8 rounds
- 1 15-ounce can no-salt-added white beans, rinsed
- Preheat grill to medium-high.
- Whisk 2 tablespoons oil, dill, lemon juice, shallot, capers, garlic and 1/4 teaspoon each pepper and salt in a large bowl. Set aside.
- Toss tomatoes, zucchini (and/or squash), eggplant and bell pepper with the remaining 4 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon salt in another large bowl.
- Oil the grill rack (see Tips). Grill the vegetables and polenta until hot and lightly charred, 3 to 4 minutes per side, removing them as they’re done.
- Coarsely chop the vegetables. Add to the reserved dressing along with beans and gently toss to coat. Serve with the polenta. Garnish with more dill, if desired.
Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.
An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.