Grilled Polenta and Rainbow Vegetables with Magic Marinade

The Prompt

I want to cook something magical for dinner tonight. I love grilling, and I like using lots of ingredients.

A Grilled Masterpiece: Bringing the Garden’s Bounty to Your Plate

In the pantheon of culinary arts, grilling has long held a place of honor, revered for its primal simplicity and the complex flavors it can evoke. Yet, in an era where the quest for the next gastronomic revelation often leads us to ever more elaborate concoctions, there’s a dish that stands out for its elegant simplicity and vibrant homage to the garden’s bounty: the Grilled Rainbow Vegetable Platter with Magic Marinade, accompanied by Grilled Polenta.

As summer approaches, the markets brim with a painter’s palette of fresh produce. This recipe, a celebration of vegetables at their peak, invites you to select from this abundance, turning zucchini, bell peppers, eggplants, and more into a grilled masterpiece. But the true alchemy lies in the magic marinade—a blend that marries the robust flavors of olive oil and balsamic vinegar with the deep umami of soy sauce, the piquancy of garlic, and a hint of sweetness from honey. A dusting of smoked paprika and a sprinkle of chili flakes add layers of complexity, while fresh herbs provide the final flourish.

The ritual of marination transforms these humble ingredients, imbuing them with a depth of flavor that grilling only intensifies. Each vegetable emerges from the flames concentrated and complemented by the rich marinade.

Yet, what sets this dish apart is not just the vegetables but the polenta—grilled to a golden perfection, offering a creamy counterpoint to the vegetables’ charred edges and tender hearts. Polenta, a staple of rustic cuisine, is often overshadowed by more fashionable grains. Here, however, it claims its place in the spotlight, its subtle sweetness and comforting texture forming the perfect foundation for the medley of grilled vegetables.

This dish, though rooted in the simplicity of its components, speaks to the heart of what cooking is about: transforming the ordinary into the extraordinary. It’s a reminder that the best meals aren’t always the ones that require the most elaborate preparations or exotic ingredients, but those that celebrate the inherent beauty and flavor of their elements.

In a world where meals are often rushed and eaten without thought, preparing and savoring this Grilled Rainbow Vegetable Platter with Grilled Polenta becomes an act of mindfulness—a way to reconnect with the food we eat and the world from which it comes. It’s a culinary journey that begins in the market or garden, continues in the kitchen, and culminates in a feast that’s as pleasing to the eye as it is to the palate.

As we gather around the table to share this meal, it serves as a vivid reminder of the bonds that food can forge. In the sharing of this simple, yet profound dish, we find not just nourishment, but a moment of connection to each other and to the earth—a taste, in every sense, of the magic that cooking can bring into our lives.

To The Kitchen!

This is the first time working with such a variety of veggies on the grill in one go. The marinade ingredients look suspicious. Smoked paprika with balsamic vinegar and soy sauce? I’m still trying to figure this one out.

Grilling the Polenta

I’ve cooked polenta before but have yet to grill it. I was terrified that it would fall apart, but it actually held up really well in the end.

Take a look at this beauty.

It looks like I grilled a sponge, lol.

(Spoiler) My mother-in-law was raving about it, so I guess it turned out okay.

Grilled Polenta and Rainbow Vegetables with Magic Marinade

Let's create something magical with a grill-centric recipe bursting with flavors and ingredients. How about we go for a Grilled Polenta and Rainbow Vegetables with Magic Marinade? This recipe is a feast for the taste buds and a visual delight, with colorful vegetables and a vibrant, flavorful marinade that brings everything to life.

by Gippity Kitchen

Prep 30 min Cook 40 min Total 70 min 8 Servings Cuisine Mediterranean Course Main Course

Ingredients

For the Magic Marinade:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon honey or maple syrup (for a vegan option)
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste
• A handful of fresh herbs (like basil, thyme, and oregano), finely chopped

For the Vegetable Platter:

• 1 red bell pepper, sliced into wide strips
• A bunch of carrots, sliced lengthwise
• 1 zucchini, sliced lengthwise
• 1 yellow squash, sliced lengthwise
• 1 small eggplant, sliced into rounds
• 1 red onion, cut into wedges
• A bunch of asparagus, trimmed
• Any other colorful vegetables you love

For the Grilled Polenta:

• 1 cup polenta (cornmeal)
• 4 cups water or vegetable broth
• 1 teaspoon salt
• 2 tablespoons butter or olive oil (for vegan option)
• 1/2 cup grated Parmesan cheese (optional, omit for vegan)

Instructions

1. Make the Magic Marinade: Whisk together all the marinade ingredients in a bowl until well combined. Taste and adjust the seasoning as needed.
2. Marinate the Vegetables: Place the prepared vegetables in a large dish or a ziplock bag. Pour over the marinade, ensuring all the vegetables are well-coated. Let them marinate in the fridge for at least 30 minutes or up to 2 hours.
3. Prepare the Polenta: Bring the water or broth to a boil in a medium saucepan. Gradually whisk in the polenta and salt, reducing the heat to low. Cook, stirring constantly, until the polenta is thickened, about 15-20 minutes. Stir in the butter and Parmesan (if using) until smooth. Spread the polenta in a greased baking dish, smoothing the top. Let it cool and solidify, then slice it into squares or rectangles.
4. Grill the Vegetables and Polenta: Heat your grill to medium-high. Grill the vegetables in batches, turning occasionally, until they are tender and have excellent grill marks, about 3-5 minutes per side. Grill the polenta slices until heated and have grill marks, about 3 minutes per side.
5. Serve: Arrange the grilled vegetables and polenta on a large platter. Drizzle with any remaining marinade, olive oil, and fresh herbs for garnish. Enjoy your magical, colorful, and incredibly flavorful dinner!

Feel free to get creative with the vegetables and herbs based on what’s available or in season. This recipe is about making the most of your grill and enjoying the garden’s bounty. Enjoy your magical dinner!