Grilled Gazpacho with Polenta Recipe
Ingredients
| Orange or red bell pepper | 1 Medium, chopped | |
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon | |
| Polenta package | 1 , prepared | |
| 2 medium tomatoes, seeded and chopped | ||
| 1 small cucumber, peeled, if desired, halved, seeded, and chopped | ||
| Red wine vinegar | 3 Tablespoon | |
| Thyme | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
Preheat the grill.
In a large bowl, combine the bell pepper, onion, garlic, and oil and toss to coat.
Grill the vegetable mixture in a grill wok or on a grill screen, stirring occasionally, for 10 minutes, or until tender.
Meanwhile, coat one side of the sliced polenta with cooking spray and grill, coated side down, for 5 minutes.
Coat the second side with cooking spray, turn the slices over, and grill for 5 minutes longer, or until heated through.
In the bowl, combine the grilled vegetables, tomatoes, cucumber, vinegar, thyme, salt, and black pepper until evenly coated.
In a large bowl, combine the bell pepper, onion, garlic, and oil and toss to coat.
Grill the vegetable mixture in a grill wok or on a grill screen, stirring occasionally, for 10 minutes, or until tender.
Meanwhile, coat one side of the sliced polenta with cooking spray and grill, coated side down, for 5 minutes.
Coat the second side with cooking spray, turn the slices over, and grill for 5 minutes longer, or until heated through.
In the bowl, combine the grilled vegetables, tomatoes, cucumber, vinegar, thyme, salt, and black pepper until evenly coated.
Chef
