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For convenience and speedy meal prep, I purchased a pre-cut and cleaned veggie mixture of red bell peppers, zucchini, eggplant, yellow squash and red onions as well as pre-made organic polenta at a local market. Although it costs a bit more, I am more likely to use the vegetables before spoilage and more likely to make the time to cook healthfully.

Step1: Preheat oven to about 375 degrees. Spread vegetables evenly onto a baking sheet lightly coated with cooking spray. Drizzle EVOO over top and season with fresh ground salt and black pepper. Roast for about 25 minutes.

Step 2: I cooked my polenta on an outside grill coated with cooking spray to get those great char marks. Slice polenta into 1/4 inch slices. Spread slices onto your preheated grill and season with fresh ground black pepper only. Drizzle with EVOO. Grill the polenta for about 3 minutes on a medium flame then flip over and season and drizzle EVOO on the other side. Cook for an additional 3 minutes or until char marks are visible and polenta is slightly crisp on the outside.

Step 3: Slice fresh mozzarella into 1/4 inch slices and set aside or refrigerate until ready to assemble.

Step 4: Arrange the veggies, mozzarella and polenta family style. Garnish with fresh basil.

Tip: As leftovers, I layer the vegetables and cheese over the polenta and reheat in 300 degree oven for 10 min. or until cheese melts.

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