Mushroom Polenta with Grilled Vegetables

Ingredients 

• 8-10 button mushrooms, quartered
• ¾ cup polenta
• 7-8 cherry tomatoes, halved
• 8 asparagus, cut into 2 inch pieces and blanched
• 1 medium green zucchini, cut into strips
• 1 medium slender eggplant / brinjal , cut into strips
• 1 medium red capsicum, cut into strips
• 3 tablespoons olive oil
• 2 teaspoons chopped garlic 
• 2 medium onions, chopped
• 4 cups vegetable stock
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon chopped fresh mixed herbs 

Method

1. Heat 1 tablespoon olive oil in a non-stick pan. Add garlic and onions and sauté till the onions turn translucent. Add mushrooms, mix and sauté till mushrooms turn golden brown.
2. Add polenta and sauté for 4-5 minutes. Add vegetable stock, salt and crushed peppercorns, stir, cover and cook till the polenta is soft.
3. Add cherry tomatoes and cook for 2-3 minutes. Remove from heat and set aside.
4. Marinate asparagus, zucchini, eggplant and capsicum with salt, crushed peppercorns, mixed herbs and remaining olive oil.
5. Heat a non-stick grill pan. Place the marinated vegetables on it and grill till evenly done.
6. Serve hot with the mushroom polenta.