Delicious vegetarian meal made with polenta, grilled vegetables, and topped with OPA Roasted Pepper Greek Yogurt Dressing.
1 cup uncooked instant polenta
2/3 cup grated Parmesan,
1/8 tsp. Litehouse Instantly Fresh Jalapenos
¼ cup Litehouse Instantly Fresh Garlic
2 Tbsp. Litehouse Instantly Fresh Oregano
1 cup fresh lemon juice
1 Tbsp. olive oil
8 asparagus sticks
2 small sliced eggplants
1 sliced large yellow squash
1 cup cherry tomatoes
OPA Roasted Red Pepper
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta, whisk to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta onto plates. Top with vegetables, drizzle with OPA Roasted Pepper Greek Dressing.