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Prep 30min
Total30min
Ingredients10
Servings4
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Ingredients
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)
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Steps
1
Heat gas or charcoal grill. Cut polenta into 8 (1/4-inch-thick) slices. Brush polenta slices, corn, zucchini, bell pepper and onion with 3 tablespoons of the dressing.
2
Carefully brush oil on grill rack. Place polenta and vegetables on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning occasionally, until polenta is browned and vegetables begin to char.
3
Cut kernels from ears of corn; coarsely chop zucchini, bell pepper and onion. In large bowl, toss vegetables, tomatoes, basil and remaining 1 tablespoon dressing.
4
On each of 4 plates, place 2 polenta slices; top each with 1 1/4 cups vegetable mixture and 2 tablespoons cheese.
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Nutrition Facts
Serving Size:1 Serving
Calories
278
Total Fat
8g
0%
Saturated Fat
3 1/2g
0%
Sodium
935mg
0%
Total Carbohydrate
47g
0%
Dietary Fiber
6 1/2g
0%
Protein
10 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 2 Vegetable; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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