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Grilled Gazpacho with Polenta Recipe
|Bell pepper||1 Medium, chopped (Orange / Red)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1 Tablespoon|
|Prepared polenta||24 Ounce, cut into 1/2 "-thick slices (1 Package)|
|Tomatoes||2 Medium, seeded and chopped|
|Cucumber||1 Small, peeled, if desired, halved, seeded, and chopped|
|Red wine vinegar||3 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
Calories 216 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 825.6 mg34.4%
Total Carbohydrates 31 g10.2%
Dietary Fiber 3 g11.9%
Sugars 4.9 g
Protein 4 g8.6%
Vitamin A 16.9% Vitamin C 81.7%
Calcium 4.6% Iron 49.1%
*Based on a 2000 Calorie diet
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.