Preheat grill to medium-high.

Whisk 2 tablespoons oil with the dill, lemon juice, shallot, capers, garlic and 1/4 teaspoon each pepper and salt in a large bowl. Set aside.

Toss tomatoes, zucchini (and/or squash), eggplant and bell pepper with the remaining 4 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon salt in another large bowl.

Oil the grill rack. Grill the vegetables and polenta until hot and lightly charred, 3 to 4 minutes per side, removing them as they're done.

Coarsely chop the vegetables. Add to the reserved dressing along with beans and gently toss to coat. Serve with the polenta. Garnish with more dill, if desired.

Recipe notes: Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.

An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.

Recipe nutrition: Per serving: 397 calories; 22 g fat (3 g sat, 16 g mono); 0 mg cholesterol; 41 g carbohydrate; 0 g added sugars; 8 g total sugars; 9 g protein; 9 g fiber; 555 mg sodium; 728 mg potassium.

Nutrition bonus: Vitamin C (102 percent daily value), Vitamin A (33 percent dv)

3 Carbohydrate Serving(s)

Exchanges: 2 starch, 2 vegetable, 1/2 lean meat, 4 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)