Polenta with White Beans, Broiled Vegetables and a Lemon-Caper Vinaigrette

Polenta with White Beans, Broiled Vegetables and a Lemon-Caper Vinaigrette

Wow, this one was of the best recipes I’ve made in a while. It was bursting with flavor and texture.The original instructions called for using a grill; I made some adaptations in order to cook this dish indoors and to add my own twist. I think of my broiler as an indoor grill so I broiled the vegetables and the polenta under high heat and achieved excellent results. The acidity and intensity of the dressing is what really set this meal apart. The capers were a fabulous addition to the vinaigrette with its brininess. There’s also a lot of flexibility to use whatever vegetables and herbs you love or have on hand. I used extra zucchini instead of eggplant and basil in place of dill this round. I hope you enjoy this dish as much as I did! It comes together fairly quick for a good weeknight option.

This recipe is loosely adapted from Eating Well.

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