Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
1 hour
Start roasting the peppers. Slice and salt the eggplant. Cut and oil up the polenta. Set aside. Chop up the salad. Cover the blackened peppers in a container or bag to rest and steam slightly. Rinse the eggplant and pat dry. Oil up and sear on one side. Start searing the polenta. Flip the eggplants and fill with the Parmesan, sandwich together and sear on each side. Meanwhile, peel and rinse off the peppers. Place in a blender and make into the sauce. Serve the eggplant & polenta with the sauce and the salad on the side. Make this dairy-free/vegan, by simply grilling the eggplant without the Parmesan.
Imagine a slab of grill marked eggplant slices with a little Parmesan surprise inside. Salting the eggplant before cooking will mellow any of the bitter taste.
Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.
A silky, rich sauce starting with just a few of the highest quality ingredients you can find. Red peppers make for the loveliest color, but orange or yellow can substitute in a pinch.
Simply toss these together when in season- if they are flavorful enough they will only need a splash of olive oil and vinegar to make it a complete side.
