Meat Free Monday Recipe: Summer vegetable ragout over polenta

At my wedding we made a dish similar to this with ratatouille over grilled polenta triangles.  This is a modification of a recipe I tried from this month's issue of Self magazine. As today is the second Monday of the month, this recipe is a vegan & gluten free version. I hope you enjoy it!

• Vegetable oil cooking spray
• 2 cans (15.5 ounces each) navy beans, rinsed and drained
• 1 pound plum tomatoes, chopped
• 1/2 cup basil, chopped, plus 15 leaves for garnish
• 1 tube (18 ounces) prepared polenta, cut into 16 slices
• 1 pound zucchini, cut into 1/4-inch slices
• 1/2 pound of japanese eggplant, sliced
• 1 bottle (7 ounces) roasted red peppers, drained
• 2 roasted garlic cloves, chopped
• 10oz rice cheese, mozzarella style diced (you can find this in most natural grocery stores)

Preparation

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil, 5 oz rice cheese and garlic in a bowl. . Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices, 1/4 of red peppers and 1/4 of remaining 5 ounces rice cheese. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serves 4.