GRILLED GARDEN POLENTA STACKS

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Course: Vegetable - Side Dish, Vegetable Recipes

Cuisine: Italian-inspired

Keyword: eggplant and zucchini stacks with polenta, Garden Polenta Stacks, Vegetable Polenta Stacks

Servings: servings

Calories: 38kcal

1 medium zucchini cut into ¼" slices - 9 pieces total
2 Japanese eggplants cut into ¼ slices - pieces total
2 Roma tomatoes cut into ¼" slices - 9 pieces total
1 log packaged prepared polenta cut into ¼" slices - 9 pieces total
1 log fresh mozzarella cheese cut into ¼' slices - 9 pieces total, plus small pieces for topping
9 large basil leaves
9 small basil leaves
1 cup marinara sauce homemade or store-bought
2 tablespoons extra-virgin olive oil
salt and pepper

Get Recipe Ingredients

-Brush both sides of the zucchini, eggplant, and polenta with a bit of olive oil.
Heat a grill pan (or outdoor grill) to high, and grill zucchini, eggplant, and polenta on both sides (about 1-2 minutes per side), seasoning each with salt and pepper.
Set aside.
Season the tomato slices with salt and pepper. Set aside.
-Spread almost all of the marinara on a platter (saving a little for garnish).
Assemble the stacks starting with the grilled polenta, fresh mozzarella, large basil leaf, grilled zucchini, grilled eggplant, a small topping of mozzarella, a dollop of the remaining marinara, and small basil leaves to complete.
-Serve immediately, or heat in a low oven (300 degree F) for 10 minutes.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Not recommended for freezing.