Polenta and Veggies with Roasted Red Suace

By Beckylynn

Ingredients

• 1 * 1 cup uncooked instant polenta
• 2/3 * 2/3 cup grated Parmesan, divided
• 1/8-1/4 * 1/8-1/4 teaspoon cayenne pepper
• * Vegetable oil cooking spray
• 2 * 2 cloves garlic, chopped
• 2 * 2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried
• 1/4 * 1/4 cup fresh lemon juice
• 1 * 1 tablespoon olive oil
• 8 * 8 asparagus stalks, ends trimmed
• 8 * 8 scallions, trimmed
• 2 * 2 small Japanese or Italian eggplants, trimmed and halved
• 1 * 1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices
• 1 * 1 cup cherry tomatoes
• Sauce
• 1 * 1 jar (12 oz) prepared roasted red peppers, drained
• 1/3 * 1/3 cup vegetable (or chicken) broth
• 1 * 1 large clove garlic, chopped
• 3 * 3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
• 1 * 1 tablespoon balsamic vinegar

Preparation

Step 1

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9" pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.