Spicy ratatouille with crispy grilled polenta
Dice 2 peppers, half a red onion, a handful of cherry tomatoes and another handful of button mushrooms. In a bowl, toss them with a 1tsp of sun-dried tomato oil, salt and pepper. Then grill for 20minutes, turning a few times. Add a third of a jar of pasta sauce to the veg, I used tomato and chilli, and mix. Cut some ready-made (or homemade!) polenta into 2cm thick slices, clear a space on the grill, and cook these for about 3 minutes on each side or until they are as crispy as you like.