This grilled polenta and veggie dish is a colorful, nutrient-packed meal that’s as delicious as it is nourishing.
Loaded with fiber, plant-based protein, and heart-healthy fats, it’s a wholesome option that feels light yet satisfying.
With simple prep and quick cooking, it’s perfect for busy weeknights or weekend gatherings.
Naturally low in saturated fat and easily adaptable for vegan diets, it’s a go-to recipe for everyday healthy cooking.
Grilled Polenta and Veggies
Equipment
- 1 large grill pan or BBQ grill
- 1 small brush (for olive oil)
- 1 chef’s knife
- 1 cutting board
- 1 serving platter
Ingredients
- 1 18 oz tube precooked polenta, cut into 12 slices
- 1 pint heirloom cherry, or grape tomatoes (halved if large)
- 1 lb fresh asparagus trimmed
- 1 large zucchini halved lengthwise
- 1 medium yellow squash halved lengthwise
- 1 red bell pepper halved and seeded
- ½ small head radicchio quartered
- 2 –3 tbsp olive oil for brushing
- Salt and black pepper to taste
- ¼ cup crumbled feta cheese optional, omit for vegan
Instructions
- Preheat and Prepare the Grill: Begin by placing a grill pan on the stove over medium heat, or preheat your outdoor barbecue grill. Allow it to warm up for at least 5 minutes so the surface is evenly hot before adding any food. A well-heated grill ensures the vegetables and polenta develop distinct char marks and prevents them from sticking.
- Slice and Arrange the Polenta: Take the tube of precooked polenta and cut it into 12 even slices, about ½-inch thick each. Thicker slices hold up better on the grill and won’t fall apart as they cook. Place the slices on a tray, spacing them out so they’re ready for brushing with oil.
- Prep and Cut the Fresh Vegetables: Wash all vegetables thoroughly under cold running water. Trim the woody ends from the asparagus. Cut the zucchini and yellow squash lengthwise so they grill evenly and don’t slip through the grates. Halve and seed the red bell pepper. If the tomatoes are larger than grape-sized, slice them in half to expose the juicy flesh. Finally, quarter the radicchio so it holds together while cooking. Arrange all vegetables on a large platter or tray.
- Brush with Olive Oil and Seasoning: Using a small kitchen brush, lightly coat both sides of the polenta slices with olive oil. Repeat with the vegetables, making sure each piece has a thin, even layer of oil for better caramelization. Sprinkle everything with a pinch of salt and freshly ground black pepper to enhance natural flavors without overpowering them. This step also prevents sticking during grilling.
- Grill the Polenta and Vegetables: Place the polenta slices and vegetables onto the preheated grill in a single layer without overcrowding. Cook for about 5–7 minutes on the first side, or until you see golden grill marks forming. Carefully flip each piece using tongs or a spatula and cook for another 5–7 minutes on the second side. Keep a close eye on the radicchio, as it tends to cook and char more quickly than the other vegetables. Remove pieces as they finish and set them aside on a warm plate.
- Cut Vegetables into Serving Pieces: Once the zucchini, squash, and red pepper have cooled slightly, cut them into bite-sized portions for easier serving. The asparagus, tomatoes, and radicchio can remain as they are or be cut smaller depending on preference. Keep the grilled polenta slices whole so they serve as the hearty base of the dish.
- Assemble the Final Plates: Divide the grilled vegetables evenly among four plates. Add three slices of grilled polenta to each plate, arranging them alongside the vegetables for a colorful presentation. If desired, drizzle a little extra olive oil or a splash of balsamic vinaigrette over the top to brighten the flavors.
- Finish with Feta and Serve: For added creaminess and tang, sprinkle crumbled feta cheese over each plate before serving. If preparing a vegan version, simply omit the feta or substitute with a plant-based cheese alternative. Serve immediately while warm for the best texture and flavor.
Notes
- Use precooked polenta for convenience and consistent results.
- A hot grill ensures crisp edges and rich flavor.
- Lightly brush oil to prevent sticking and promote caramelization.
- Remove radicchio earlier, as it cooks faster than other veggies.
- Optional feta adds creaminess but can be skipped for vegan diets.
- A drizzle of balsamic enhances flavor depth.
Chef’s Secrets for Perfect Results
The key to success with grilled polenta and vegetables is heat management and preparation.
Always preheat your grill or grill pan thoroughly—placing food on a cold surface risks sticking and uneven cooking.
Polenta slices can be delicate, so cutting them evenly and brushing with oil helps them stay intact and develop a golden crust.
For vegetables, uniform cuts ensure everything cooks at the same pace.
If you want deeper flavor, marinate the veggies briefly in olive oil, garlic, and herbs before grilling.
This extra step enhances the smoky, charred taste while keeping the vegetables tender and juicy.
Serving Suggestions for Every Occasion
This recipe makes an excellent light dinner, lunch, or side dish.
For a heartier meal, serve it alongside grilled chicken, fish, or a protein-rich bean salad.
Pair with a crisp green salad dressed in lemon vinaigrette to balance the smoky richness of the polenta and vegetables.
A sprinkle of fresh herbs like basil or parsley just before serving adds freshness and a burst of color.
If you enjoy Mediterranean flavors, finish the plate with olives, hummus, or a spoonful of pesto for added depth.
It’s also a wonderful choice for outdoor dining and casual gatherings, as it looks vibrant and feels satisfying without being heavy.
Storage Tips for Freshness Retained
If you have leftovers, allow the grilled polenta and vegetables to cool completely before storing.
Place them in airtight containers and refrigerate for up to 3 days.
To reheat polenta slices, use a non-stick skillet or oven instead of the microwave to maintain their crisp edges.
Vegetables can be reheated quickly in a pan or enjoyed cold in a salad.
If freezing, store only the grilled vegetables, as polenta can change texture when frozen and thawed.
To refresh the dish, drizzle with olive oil or balsamic before serving.
Frequently Asked Questions
1. Can I use homemade polenta instead of precooked?
Yes! Once your homemade polenta is cooked and set, chill it until firm, then slice and grill as directed. Just be sure the slices are thick enough to hold together on the grill.
2. What vegetables work best for this recipe?
Any firm, grill-friendly vegetables like eggplant, mushrooms, or onions make excellent additions. The key is choosing vegetables that hold their shape and develop nice grill marks without becoming mushy.
3. How do I keep the polenta from sticking?
Preheating the grill, brushing both sides with oil, and handling gently with a spatula or tongs are essential. A hot, well-oiled surface is the best defense against sticking.
4. Can I make this dish vegan?
Absolutely! Simply omit the feta cheese or replace it with a dairy-free cheese alternative. The dish is already plant-based, so it adapts perfectly to vegan diets.
5. What can I serve alongside this recipe?
This dish pairs well with light proteins like grilled shrimp or chicken, or with plant-based options such as lentil patties or a quinoa salad.
A refreshing drink like iced tea or sparkling water with citrus makes a great accompaniment.
