Grilled summer vegetables on polenta

Ingredients for 4 servings:

• 700 ml broth
• 160 g instant polenta
• 20 g Parmesan, freshly grated
• 250 g zucchini
• 200 g carrot(s)
• 1 bell pepper(s)
• 100 g cocktail tomatoes
• 3 spring onions
• 2 garlic cloves
• 50 ml olive oil
• 10 basil leaves
• 1 sprig of rosemary
• 1 tbsp Parmesan, freshly grated
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

light cuisine

Bring the stock to a boil, stir in the polenta and simmer for 5 minutes, stirring constantly. Once the mixture has thickened, stir in the Parmesan cheese. To set, spread the polenta 1 cm thick on a baking tray lined with baking paper and let it rest for 20 minutes. Meanwhile, clean the vegetables, halve the zucchini and cut into 3 mm thick slices, slice the carrots and spring onions, slice the bell peppers and halve the cherry tomatoes. Crush the garlic. Toss the vegetables with the olive oil and garlic and place on a baking tray lined with baking paper. Grill for approx. 15 minutes at 200 °C. Cut the polenta into rectangles and add to the oven for 10 minutes. Chop the basil leaves and rosemary. Season the grilled vegetables with salt, spread over the polenta slices and serve with Parmesan cheese, basil, rosemary and ground pepper.