Ingredients

1

roll (18 oz) sun-dried tomato and garlic polenta

3

ears fresh sweet corn, husks removed, cleaned

2

large zucchini, cut in half lengthwise

1

large red bell pepper, cut in half, seeded

1

medium sweet onion, cut into 1/2-inch-thick slices

1/4

cup reduced-fat balsamic vinaigrette dressing

Olive oil

1

can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

2

tablespoons chopped fresh basil leaves

2

oz fontina cheese, shredded (1/2 cup)

Preparation

Heat gas or charcoal grill. Cut polenta into 8 (1/4-inch-thick) slices. Brush polenta slices, corn, zucchini, bell pepper and onion with 3 tablespoons of the dressing.

Carefully brush oil on grill rack. Place polenta and vegetables on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning occasionally, until polenta is browned and vegetables begin to char.

Cut kernels from ears of corn; coarsely chop zucchini, bell pepper and onion. In large bowl, toss vegetables, tomatoes, basil and remaining 1 tablespoon dressing.

On each of 4 plates, place 2 polenta slices; top each with 1 1/4 cups vegetable mixture and 2 tablespoons cheese.