Lunch: Boardwalk-Style Grilled Sausages with Polenta

Recipe by Woman's Day Kitchen When it's not grilling season, turn to an indoor grill pan to make this kicky dish come alive, with Italian sausage and veggies tossed in a caper-enhanced vinaigrette and served on top of ready-made polenta.

Ingredients

1 small eggplant (about 12 oz)
2 large bell peppers
1 large Italian frying pepper (cubanelle)
1 medium onion
Nonstick spray
1/2 c. balsamic vinaigrette
1 tbsp. small capers, preferably nonpareil
4 links sweet or hot Italian sausage (1 1 ⁄4 lb)
1 tube (18 oz) ready-to-heat polenta
Shredded Parmesan cheese, for serving

Instructions

Heat outdoor grill. Coat vegetables with nonstick spray. Grill 10 to 12 minutes, turning once, until just tender. Remove to a cutting board; cut in bite-size pieces. Toss with vinaigrette and capers.
Grill sausages cut side down 8 minutes. Coat polenta with nonstick spray. Turn sausages. Add polenta to grill and grill all 6 minutes, turning polenta once, until sausages are browned and cooked through.
Serve sausages with polenta and vegetable mixture.

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