BOARDWALK-STYLE GRILLED SAUSAGES WITH POLENTA

1 small eggplant (about 12 oz.), cut lengthwise in 1/2 inch-thick slices
2 large bell peppers, cut in 1/2-inch rings
1 large Italian frying pepper (cubanelle), cut in half lengthwise
1 medium onion, cut in 1/2-inch thick slices
1/2 cup balsamic vinaigrette
small capers, preferably nonpareil
4 links sweet or hot Italian sausage, slit down center and opened like a book
1 tube (8 oz.) ready-to-heat polenta, cut in 2 slices

Heat outdoor grill.

Coat vegetables with nonstick spray. Grill 10 to 12 minutes, turning once, until just tender.

Remove to a cutting board; cut in bite-size pieces. Toss with vinaigrette and capers.

Grill sausages cut side down 8 minutes.

Coat polenta with nonstick spray. Turn sausages. Add polenta to grill and grill all 6 minutes, turning polenta once, until sausages are browned and cooked through.

Serve sausages with polenta and vegetable mixture.

Makes 4 servings
Source: Woman's Day magazine