Grilled Polenta Veggie Sandwich - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil
1 eggplant, thinly sliced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 zucchini, thinly sliced
6 sun-dried tomatoes packed in oil, drained & thinly sliced
8 slices firm polenta
basil leaves

Preparation

In a nonstick skillet over medium heat warm 3 tablespoons of olive oil. Add the eggplant and saute until very soft (8 minutes).
Season with salt and pepper and transfer to a bowl (keep warm).
In the same pan add the onion and saute for 2 minutes. Add the bell pepper, zucchini and sun dried tomatoes. Season with salt and pepper and saute for 5 minutes.
Warm a grill pan over medium heat and brush with remaining olive oil and add the polenta slices. Grill for 2-3 minutes on each side.
Serve the eggplant mixture in between two slices of grilled polenta.