7 ¾-ounce can chickpeas, drained
2 medium tomatoes, diced
2 tablespoons chopped fresh basil or 1 teaspoon dried basil, crumbled
1 tablespoon chopped fresh oregano or ½ teaspoon dried
2 tablespoons wine vinegar
1 tablespoon olive oil
Salt and pepper
1 small Asian eggplant, about ½ pound
2 small zucchini squash, about ½ pound
1 medium red pepper
¼ cup fat-free vinaigrette
Polenta Triangles, recipe follows
In large bowl, combine chickpeas, tomatoes, basil, oregano, wine vinegar, oil and salt and pepper. Refrigerate mixture. Wash vegetables and trim. Cut eggplant and zucchini in half lengthwise. Cut red pepper into quarters. Put vegetables in a self-sealing plastic bag. Pour vinaigrette over vegetables. Seal bag. Marinate in refrigerator for 1 hour.
Light grill and prepare for direct heat method. Spray polenta triangles with olive oil spray. Grill over medium-high heat about 10 minutes, turning once. Watch carefully to prevent burning. If your barbecue has a cover or lid, use it when cooking polenta. It provides more even heat.
Next, grill vegetables. Grill heat should be medium. Cook 10 to 15 minutes, turning once, or until tender. Cut vegetables into bite-size pieces and combine with chickpea and tomato mixture. Put 2 polenta triangles on each plate. Top with of the vegetable mixture and serve. Makes 4 servings.
Polenta Triangles:
¾ cup coarse yellow cornmeal
3 cups cold water
½ teaspoon salt
Spray a nonstick 9-by-9-inch pan with olive oil spray. Combine cornmeal with cup cold water, stirring well. In medium saucepan, combine 2 cups water and salt and bring to a boil. Slowly stir cornmeal mixture into boiling water. Cook, stirring occasionally, until very thick, about 40 to 50 minutes. Cool 10 minutes. Pour in prepared pan and spread to an even thickness. Cover with plastic wrap and refrigerate at least 3 hours.
Remove pan from refrigerator. Cut polenta into 4 squares. Cut each square diagonally to make 8 triangles. Remove from pan. Set on plate. Blot any moisture from surface with a paper towel. Refrigerate until ready to grill.
