Grilled Summer Vegetables and Polenta
Watermelon and Arugula Salad
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Ingredients
- ½ cup olive oil vinaigrette, divided
- 2 large zucchini, halved lengthwise
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 1 large red onion, cut into ½-inch slices
- 2 portobello mushroom caps, cleaned
- 2 (18-oz) tubes polenta, cut into 8 slices each
- 2 (15-oz) cans chickpeas, drained and rinsed
- ¼ cup chopped fresh basil
Instructions
- Preheat grill to medium-high heat. Combine ¼ cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush onion, mushrooms, and polenta with ¼ cup vinaigrette.
- Grill vegetables and polenta, covered, on a lightly greased grill rack 3 minutes per side or until vegetables are tender and polenta is browned.
- Cut vegetables into large pieces. Combine chickpeas and vegetables; season with salt and pepper to taste.
- Serve chickpea mixture over polenta; sprinkle with basil.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 6 cups watermelon chunks
- 4 green onions, sliced
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Vegan Meal Plan
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