Grilled Polenta & Vegetables with Lemon-Caper Vinaigrette

eatingwell.com

Kathy Overstreet

6 tablespoons extra-virgin olive oil, divided

2 tablespoons chopped fresh dill, plus more for garnish

2 tablespoons lemon juice

1 tablespoon minced shallot

1 tablespoon capers, rinsed and chopped

1 small clove garlic, minced

¾ teaspoon ground pepper, divided

½ teaspoon kosher salt, divided

4 plum tomatoes, halved

2 medium zucchini and/or summer squash, sliced lengthwise ( ¼ inch thick)

1 small eggplant, sliced lengthwise ( ¼ inch thick)

1 medium red bell pepper, sliced (2 inches wide)

1 16- to 18-ounce tube prepared polenta (see Tips), sliced into 8 rounds

1 15-ounce can no-salt-added white beans, rinsed

Directions at eatingwell.com

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