Grilled Polenta and Vegetables Recipe

Ingredients

• 1 roll (18 oz) sun-dried tomato and garlic polenta
• 3 ears fresh sweet corn, husks removed, cleaned
• 2 large zucchini, cut in half lengthwise
• 1 large red bell pepper, cut in half, seeded
• 1 medium sweet onion, cut into 1/2-inch-thick slices
• 1/4 cup reduced-fat balsamic vinaigrette dressing
• Olive oil
• 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
• 2 tablespoons chopped fresh basil leaves
• 2 oz fontina cheese, shredded (1/2 cup)