Ingredients for the grill plate: 800 gr tomatoes, 2 onions, 3 cloves of garlic, 1 large aubergine, 1 bunch of green asparagus, 2 small courgettes, 200 gr mushrooms, 5 tbsp of oil, mediterran spice mixture, balsamic vinegar or white wine vinegar
Pour milk in a saucepan, add salt and pepper and butter. Bring to boil then add polenta and stir without stopping for 15 minutes. Take off the fire and add tow egg yolks plus parmesan. Unfold the massa in a baking skillet. Cut it into stripes. Let them cool. When they are cool enough heat oil in a frying pan and fry polenta stripes on the both sides.
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature topped with the fried polenta stripes.