Perfectly tender and lightly charred eggplant, zucchini, pepper and corn, tossed in pesto and served over buttery polenta. So fresh and flavorful! Perfect for summertime outside.

INGREDIENTS – serves 2-3

1 Japanese eggplant, 1″ diagonal slices
1 med-large zucchini, 1″ diagonal slices
1 red bell pepper, quartered (or orange or yellow)
1 ear of corn, husks removed
2-3T olive oil
3T pesto, buy some or make your own here

3c water
3/4t salt
1c polenta
3-4T butter

INSTRUCTION

Toss the eggplant, zucchini, bell pepper and corn in olive oil with a pinch of salt and pepper. Turn your grill on medium heat and allow it to get nice and hot before grilling all of the veggies until lightly charred on each side. The corn will take the longest, about 20 minutes while the zucchini and eggplant will only take about 10 minutes (5 minutes on each side) and the pepper between 10 and 15 minutes.

Meanwhile, bring 3c water to a boil with 3/4t salt then whisk in the polenta and reduce the heat to low. Continue to simmer, stirring occasionally until the polenta is tender and softened. Add the butter and stir until its all melted in.

While the veggies are still warm, place them in a large bowl with the pesto and toss to coat. Plate over the polenta then finish by tearing a ball of burrata over the top.

ENJOY!