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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start with the oven roasted marinara.
Slice the eggplants and polenta, rub with oil and grill.
Flip over the eggplant slices and fill with parmesan.
Sandwich together and grill again.
Serve with a generous dollop of marinara on top of the polenta and eggplant.
Do you have an abundance of fresh tomatoes that are a bit too soft for salads? Toss them in a roasting pan with a few extras and roast until it all becomes soft, caramelized and tantalizing. If you have any bell peppers, mushrooms or other veggies laying around, chop them up small and toss them in too. Don’t have have time or the harvest of tomatoes? Try the Quick Marinara instead.
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.
