Mediterranean Vegetable Stack with Chargrilled Polenta and Sauce Vierge

Grilled courgette and aubergine layered with chilled polenta squares and topped with a fresh, herby tomato sauce vierge.

Vegetarian Healthy Vegetables Main Course Polenta

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

108.3g

per serving

108.3 g total

Fat

74.8g

per serving

74.8 g total

Protein

19.5g

per serving

19.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

squeeze

Lemon Juice

GrainsCereals

125

Polenta

Quick-cook

Liquids

250

Chicken Stock

Hot; or vegetable stock for vegetarians

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

pinch

Chili Flakes

Dried

tsp

Rosemary

Fresh, chopped

handful

Basil

Fresh, chopped

OilsFats

29.6

Olive Oil

For rubbing vegetables

tsp

Olive Oil

For drizzling

29.6

Olive Oil

For sauce vierge

Vegetables

0.5

piece

Courgette

Yellow, sliced

0.5

piece

Aubergine

Sliced

piece

Tomato

Chopped

Method

Stack polenta and vegetables alternately on a plate and drizzle with sauce.

Rub courgette and aubergine slices with olive oil and seasoning.

Mix olive oil, tomato, basil, seasoning, and lemon juice in a bowl.

Griddle polenta squares for 1-2 minutes per side until charred.

Cut the set polenta into three equal squares and rub with olive oil.

Pour polenta into an oiled roasting tin and chill in the fridge until set.

Simmer for 2-3 minutes until the liquid is absorbed and polenta is smooth.

Boil polenta, stock, chilli, and rosemary in a saucepan.

Griddle vegetables for 2-3 minutes per side until charred and softened.