This healthy grilled vegetarian dinner recipe is super-flexible: substitute any fresh vegetables you have on hand.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2016




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

397 calories; protein 9.2g 18% DV; carbohydrates 41.4g 13% DV; exchange other carbs 3; dietary fiber 8.9g 35% DV; sugars 7.7g; fat 22.3g 34% DV; saturated fat 3g 15% DV; cholesterolmg; vitamin a iu 1629IU 33% DV; vitamin c 61.4mg 102% DV; folate 54.9mcg 14% DV; calcium 59.4mg 6% DV; iron 2.2mg 12% DV; magnesium 77.8mg 28% DV; potassium 728mg 20% DV; sodium 554.6mg 22% DV; thiamin 0.6mg 60% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Bursting with flavor This recipe was fabulous. The lemon-caper dressing really made the flavors sing. I would definitely make this again. Read More
Rating: 4 stars
Definite keeper! Made this rock star dinner last night and am happy to report it was awesome! I used what veg I had (corn on the cob asparagus red pepper onion zucchini). I also doubled the sauce and added fresh parsley and mint. Also served with brown rice. So wonderful - will definitely make again. Pros: Easy delicious healthy. Read More
Rating: 5 stars
This is one of my favorite meals! Absolutely love it. I make it exactly as the recipe states. Read More
Rating: 5 stars
This was delicious! Perfect summer dinner with tons of veggies. Will definitely make again. Read More