Prepare barbecue grill for direct cooking.

Place garlic on 10-inch piece of foil; lightly spray with cooking spray. Seal foil well; grill over medium-low coals, turning frequently, about 20 minutes or until tender. Peel garlic.

Cut zucchini lengthwise into 1/4-inch slices; lightly spray with cooking spray. Cut tomatoes in half lengthwise; remove seeds.

Grill peppers and tomatoes, skin-side down, over hot coals until blackened. Place peppers in paper bag; steam 5 minutes.

Grill zucchini and corn on covered grill over medium coals 1 to 3 minutes on each side or until tender and lightly browned.

Remove skin from tomatoes and peppers. Cut corn off cob. Cut vegetables into bite-sized pieces; toss with garlic and pesto. Keep warm.

Bring water to a boil; add salt and black pepper. Slowly stir in polenta; cook and stir over medium heat about 5 minutes or until creamy and thickened. Stir in cheese and butter; add additional water as needed to keep creamy consistency.

Spoon vegetables over polenta; serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 3 Vegetable, 1 1/2 Fat.

Nutrition Facts: Calories 218; Calories from Fat 34%; Total Fat 9g; Saturated Fat 2g; Protein 8g; Carbohydrates 29g; Cholesterol 7mg; Sodium 506mg; Dietary Fiber 4g.