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Grilled Veggie Salad With Basil Parmesan Polenta

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Ingredients

oil mister or cooking spray

2 1/2 c. water

3/4 c. instant polenta

1/4 c. roughly chopped basil

1/2 c. shredded parmesan cheese

salt + pepper to taste

1/4 c. olive oil

2 tbsp. minced fresh herbs (whatever you have on hand--I used chives, rosemary, basil, and oregano)

vegetables for 4 kabobs, cut into uniform sizes (I used 6 baby eggplant, 2 papaya squash, and 12 cherry tomatoes)

3 tbsp. extra-virgin olive oil

1 tbsp. balsamic vinegar

4 c. salad greens (I used baby kale)

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