Grilled Polenta and Veggies with Arugula Pesto Recipe
If you're looking for a late-summer Meatless Monday option, look no further (but if there's room on the grill, some APPLEGATE® dinner sausages would fit right into this meal). A bowl of Slow-Roasted...
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Cooking tools:
- Pot
- Whisk
- Measuring cup
- Measuring spoon
- Baking pan
- Mixing bowl
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Grill
- Spatula
- Serving platter
Ingredients
- 6 cups water
- 2 cups dried polenta
- Kosher salt
- 2 bell peppers, cored, seeded and cut into wide strips
- 2 summer squash, cut into ½-inch-thick rounds
- Freshly ground black pepper
- 2 Chinese eggplants, trimmed and halved lengthwise
- 1 large red onion, cut into ½-inch-thick rounds
- 7 tablespoons olive oil, divided Arugula Pesto, for serving
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