Barbecued Courgettes & Tomatoes with Herby Polenta - Another Pantry

Ingredients

• 2–3 courgettes, cut into thick slices at an angle
• 400g ripe tomatoes, whole, or halved if large
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons capers, drained
• 1 garlic clove, grated or crushed to a paste
• 1 tablespoon red wine vinegar
• a small handful of basil, leaves picked and chopped
• a small handful of mint, leaves picked and chopped
• sea salt and freshly ground black pepper
• about 800ml vegetable stock
• 150g fine polenta
• a handful of your favourite grated aged cheese
• a large knob of butter
• a small handful of flat-leaf parsley, leaves picked and chopped