Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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

1 1/2 cups vegetable salad & 2 polenta rounds
397 calories; protein 9.2g; carbohydrates 41.4g; dietary fiber 8.9g; sugars 7.7g; fat 22.3g; saturated fat 3g; vitamin a iu 1629IU; vitamin c 61.4mg; folate 54.9mcg; calcium 59.4mg; iron 2.2mg; magnesium 77.8mg; potassium 728mg; sodium 554.6mg; thiamin 0.6mg.

2 starch, 2 vegetable, 1/2 lean meat, 4 fat