No one can resist the delicious aroma of this dish as it cooks.

INGREDIENTS

6 ounces asparagus, tough ends snapped off
2 carrots, peeled, diagonally sliced 1-1/2 inches thick
Olive oil or nonstick cooking spray
2/3 cup cherry tomatoes, stemmed
1 small eggplant, cut into 1-inch slices
1 zucchini, trimmed and cut lengthwise into quarters
1/3 red onion, peeled and cut into 1/4-inch slices
1 red, green, and/or yellow sweet pepper, stemmed, seeded, and quartered
1 tablespoon olive oil
8 ounces fully cooked sausage, such as smoked turkey or spicy chicken
1 cup purchased pasta sauce
Cooking oil or nonstick cooking spray
1 16-ounce tube refrigerated cooked polenta
Shredded basil leaves (optional)

DIRECTIONS

• Add asparagus and carrots into boiling water. Bring back to a boil and then adjust heat to medium-low.
• Cover and cook for about 3 minutes. Drain well.
• Spray grilling tray or vegetable grillilng basket with non-stick cooking spray or coat with olive oil.
• Coat the veggies with 2 tablespoons of olive oil and set them over the prepared grilling tray or the vegetable grilling basket.
• Set the veggies over medium heat and grill uncovered. Use long handed tongs to turn the veggies from time to time. Grill the tomatoes for about 3 minutes, the asparagus and carrots for 5 minutes, the
• zucchini for 6 minutes, the eggplant for 8 minutes and the onion and sweet pepper for about 10 minutes.
• Take the veggies off the grill when done and chop coarsely.
• Cut the sausage into 1/2-inch thick slices. Mix this with the grilled veggies and add sauce. Cook
• covered over medium-low heat for about 15 minutes or until properly heated, stirring from time to time.
• Coat a baking sheet lightly using cooking oil or nonstick cooking spray. Cut the polenta into 8 slices. Arrange it over the prepared baking sheet and bake at 350 degrees F for about 20 minutes.
• Arrange the polenta rounds on individual plate. Add the vegetable-sausage mixture on top and use basil as garnish.
• Makes 4 servings.