Grilled Pesto Eggplant and Polenta
This dish is vegetarian and gluten free and can be made vegan by omitting the goat cheese. Fresh ingredients make cooking outdoors feel like home! Serves 6-8 1 eggplant, sliced into 1 inch discs (preferably 2 slices per person) ½ cup of salt (to prevent eggplant from becoming bitter and soggy, will be washed off) 20 small tomatoes (about 3 per person), chopped 18 white mushrooms (about 3 per person), sliced 1 large onion (any color), diced 5 cloves of garlic, diced 2-3 chopped tablespoons of each: fresh basil, rosemary, oregano, and parsley 1 roll of pre-prepared polenta, sliced into…
The post Grilled Pesto Eggplant and Polenta appeared first on Outdoor Odysseys Sea Kayaking.