Option 1: bring my own portable grill system. o
Option 2: see below
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| sans the feta for me! |
- Vegetable oil cooking spray
- 2 cans (15.5 oz each) navy beans, rinsed and drained
- 1 lb plum tomatoes, chopped
- 1/2 cup basil, chopped, plus 15 leaves for garnish
- 1 tube (18 oz) prepared polenta, cut into 16 slices
- 1 lb zucchini, cut into 1/4-inch slices
- 2 bottles (7 oz each) roasted red peppers, drained
Preparation
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
Combine beans, tomatoes and chopped basil. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices and 1/4 of red peppers. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.
I think this recipe was from Self Magazine! Let me know if not :)
Combine beans, tomatoes and chopped basil. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices and 1/4 of red peppers. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.
I think this recipe was from Self Magazine! Let me know if not :)
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