Grilled Polenta with Roasted Eggplant and Zucchini

Name: Grilled Polenta with Roasted Eggplant and Zucchini
Yield: 8
Ingredients: 2 1/2 cups instant polenta; 1 minced garlic clove; 5 soup spoons of olive oil; 2 small eggplants, peeled, cut into cubes; 2 small zucchinis, peeled, cut into diagonal slices; Salt and black pepper to taste; 1/4 cup pine nuts; Thyme sprigs for garnish

1
2 1/2 cups instant polenta
2
1 minced garlic clove
3
5 soup spoons of olive oil
4
2 small eggplants, peeled, cut into cubes
5
2 small zucchinis, peeled, cut into diagonal slices
6
Salt and black pepper to taste
7
1/4 cup pine nuts
8
Thyme sprigs for garnish

Ingredients

1
2 1/2 cups instant polenta
2
1 minced garlic clove
3
5 soup spoons of olive oil
4
2 small eggplants, peeled, cut into cubes
5
2 small zucchinis, peeled, cut into diagonal slices
6
Salt and black pepper to taste
7
1/4 cup pine nuts
8
Thyme sprigs for garnish

Directions

1
Prepare the polenta according to package instructions and spread it in a 20x26cm baking dish greased with olive oil
2
Let it rest
3
In a non-stick skillet, sauté the garlic in 3 soup spoons of olive oil for one minute or until golden brown
4
Add the eggplant and zucchini and cook for ten minutes, stirring occasionally, until the vegetables are tender but still crisp
5
Season with salt and black pepper, add the pine nuts, and let it rest
6
Cut the polenta into triangles and brush each piece with the remaining olive oil
7
Heat the electric grill and grill the pieces for three minutes on each side
8
Serve the polenta with the roasted eggplant and zucchini, garnished with thyme sprigs.