Grilled Polenta and Vegetables

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1
roll (18 oz) sun-dried tomato and garlic polenta
3
ears fresh sweet corn, husks removed, cleaned
2
large zucchini, cut in half lengthwise
1
large red bell pepper, cut in half, seeded
1
medium sweet onion, cut into 1/2-inch-thick slices
1/4
cup reduced-fat balsamic vinaigrette dressing
Olive oil
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2
tablespoons chopped fresh basil leaves
2
oz fontina cheese, shredded (1/2 cup)

Directions

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Recipe Step Photos

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