Summer is all about simplicity and the bounty that comes from our gardens and farmers markets which is one of the reasons we love this recipe. Zucchini, corn, and bell peppers all typify warm weather eating.
Tear 2 large pieces of foil and set them on the counter. Divide the onion, zucchini, corn, bell peppers, jalapeño, garlic, oregano, black pepper, and salt between the two pieces of foil. Loosely seal the edges, creating two pouches.
Set your grill to medium. Place the pouches on the grill, leaving room for the polenta. Cook vegetables for about 20 minutes. During the last 5 minutes of cooking the vegetables, brush the polenta slices lightly with oil and place them directly on the grill and let cook for a couple of minutes, until you can easily lift them up with a spatula. Don't fuss with them; let them sear on the grill and you should be able to flip them easily. Cook for another minute or two.
To serve, place 2 to 3 slices of polenta on a plate. Spoon vegetables over the polenta, drizzle with pesto, and garnish with fresh herbs.
Not using a grill? Heat a teaspoon or two of oil in a pan (or use water) over medium-high heat. Add the onion and let cook for several minutes. Stir in zucchini, corn, bell pepper, jalapeño, garlic, oregano, black pepper, and salt. Let everything cook for 3 to 4 minutes before stirring again so the vegetables get a nice sear on the bottom. Stir occasionally while cooking for 8 to 10 more minutes more, until vegetables are soft but not mushy. Transfer the vegetables to a plate and add a little more oil to the pan and arrange the polenta slices in the pan. Let them sear and cook for 2 to 3 minutes then using a spatula, carefully flip and quickly sear the other side. Serve as in directions above.
