Grilled Polenta Veggie Sandwich

1. 1

   In a nonstick skillet over medium heat warm 3 tablespoons of olive oil. Add the eggplant and saute until very soft (8 minutes).

2. 2

   Season with salt and pepper and transfer to a bowl (keep warm).

3. 3

   In the same pan add the onion and saute for 2 minutes. Add the bell pepper, zucchini and sun dried tomatoes. Season with salt and pepper and saute for 5 minutes.

4. 4

   Warm a grill pan over medium heat and brush with remaining olive oil and add the polenta slices. Grill for 2-3 minutes on each side.

5. 5

   Serve the eggplant mixture in between two slices of grilled polenta.

* Per serving · 4 servings · Values may vary.

No additional tips available.