-
-
Add this recipe to your binder
This recipe is in your binder
-
Chargrilled vegetables with polenta recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
28 ratings
Ingredients
- 2 peppers (1 red, 1 yellow), deseeded and cut into 8 wedges
- 1 aubergine, sliced into 1cm rings
- 1 large courgette, cut in ½cm strips
- 4 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves
- 400g Tesco Finest cherry tomatoes
- 1 tsp dried oregano
- pinch white pepper
- handful fresh basil
- 500g readymade polenta
Each serving contains
-
Energy
1120kj
268kcal
13%
-
Fat
13g
18%
-
Saturates
2g
10%
-
Sugars
16g
18%
-
Salt
0.1g
1%
of the reference intake
Carbohydrate 33.7g
Protein 5.7g
Fibre 6g
Method
- Spread the peppers, aubergine and courgette on a tray, brush with oil and cook under a hot grill for 7-10 minutes on each side until brown at the edges.
- Meanwhile, heat 1tbsp of the oil in a frying pan and gently cook the onion until browned. Add the garlic (crushed), tomatoes, oregano and white pepper. Simmer for 5 minutes then add the basil leaves.
- Cut the polenta into 1cm thick slices. Fry in oil for 5 minutes on each side until golden and crisp.
- Serve the polenta topped with a spoonful of the tomato sauce. Sprinkle on a few basil leaves and serve.
See more Vegetarian recipes