Grilled Polenta & Vegetables with Lemon-Caper Vinaigrette

Grilled Polenta & Vegetables with Lemon-Caper Vinaigrette

3 Reviews
From: EatingWell Magazine, May/June 2016

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

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 2 tablespoons lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon capers, rinsed and chopped
  • 1 small clove garlic, minced
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon kosher salt, divided
  • 4 plum tomatoes, halved
  • 2 medium zucchini and/or summer squash, sliced lengthwise ( ¼ inch thick)
  • 1 small eggplant, sliced lengthwise ( ¼ inch thick)
  • 1 medium red bell pepper, sliced (2 inches wide)
  • 1 16- to 18-ounce tube prepared polenta (see Tips), sliced into 8 rounds
  • 1 15-ounce can no-salt-added white beans, rinsed


  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Whisk 2 tablespoons oil, dill, lemon juice, shallot, capers, garlic and ¼ teaspoon each pepper and salt in a large bowl. Set aside.
  3. Toss tomatoes, zucchini (and/or squash), eggplant and bell pepper with the remaining 4 tablespoons oil, ½ teaspoon pepper and ¼ teaspoon salt in another large bowl.
  4. 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.
  5. 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 information

  • Serving size: 1½ cups vegetable salad & 2 polenta rounds
  • Per serving: 397 calories; 22 g fat(3 g sat); 9 g fiber; 41 g carbohydrates; 9 g protein; 55 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 1,629 IU vitamin A; 61 mg vitamin C; 59 mg calcium; 2 mg iron; 555 mg sodium; 728 mg potassium
  • Nutrition Bonus: Vitamin C (102% daily value), Vitamin A (33% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, ½ lean meat, 4 fat

Reviews 3

June 19, 2017
profile image
By: Sarah
This was delicious! Perfect summer dinner with tons of veggies. Will definitely make again.
June 14, 2016
profile image
By: EatingWell User
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.
April 24, 2016
profile image
By: EatingWell User
Bursting with flavor This recipe was fabulous. The lemon-caper dressing really made the flavors sing. I would definitely make this again.
More Reviews