Polenta Croutons with Pan-Seared Vegetables - Corn Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 1 medium globe eggplant (about 1 pound), sliced into ⅜-inch-thick rounds
• Fine sea salt
• Good-quality virgin olive oil
• 1 medium zucchini, sliced into ¼-inch-thick rounds
• Freshly ground black pepper
• 1 large orange or yellow bell pepper, top and bottom lopped off, cage slit open and sliced into triangular wedges, ribs and seeds removed
• 1 small red onion, peeled and sliced into ¼-inch-thick rounds
• 2 ripe plum tomatoes, sliced into ¼-inch-thick rounds
• 1 recipe Poured Polenta, cut into quadrants and each quadrant quartered on the diagonal to form 16 triangles
• 1 tablespoon finely grated Parmesan Reggiano
• Condiment-quality balsamic vinegar
• ¼ cup shredded fresh basil leaves