Chargrilled vegetables with polenta recipe
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 (¼in) strips
4tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves
400g Tesco Finest Cherry Tomatoes
1tsp dried oregano
pinch white pepper
handful fresh basil
500g readymade polenta
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 (½in) 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.
