Polenta Stack With Navy Bean Salad

Ingredients

• 2 bottles (7 ounces each) roasted red peppers, drained
• 10 ounces crumbled feta
• Vegetable oil cooking spray
• 1 tube (18 ounces) prepared polenta
• ½ cup basil plus 15 leaves
• 1 pound plum tomatoes
• 2 cans (15.5 ounces each) navy beans
• + 1 more ingredients
• • 1 pound zucchini

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil and 5 ounces feta 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 o...

View full recipe at Epicurious