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Ingredients

2 eggplants, thinly sliced lengthways
2 green capsicums, cut into strips
2 red capsicums, cut into strips
3 zucchini, thinly sliced lengthways
olive oil cooking spray
1 cup instant polenta (see note)
40g butter
1 teaspoon salt
1/4 cup grated parmesan cheese
1/3 cup herb and garlic salad dressing

Method

Step 1 Preheat a chargrill or barbecue plate on medium-high. Spray vegetables with oil. Season with salt and pepper. Chargrill or barbecue vegetables in batches until lightly charred and tender.
Step 2 Cook polenta, following packet directions. Remove from heat. Stir in butter, salt and parmesan.
Step 3 Spoon polenta onto serving plates. Top with vegetables. Drizzle with dressing.

Chargrilled vegetables

How to make Chargrilled vegetables

Ingredients

Method