Polenta With Roasted Vegetables

• 4 cups (1-inch) pieces zucchini (about 2 medium)
• 2 1/2 cups (1-inch) pieces red bell pepper (about 2 peppers)
• 1 cup (1-inch) pieces red onion
• 1 tablespoon olive oil
• Cooking spray
• 1/3 cup chopped fresh basil
• 1 1/2 tablespoons balsamic vinegar
• 1/4 teaspoon black pepper, divided
• 2 (16-ounce) tubes polenta, each cut crosswise into 12 slices
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) crumbled goat cheese or feta cheese
• Basil sprigs (optional)

1. Preheat oven to 475u0b0.
2. Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475u0b0 for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper.
3. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.

zucchini, red bell pepper, red onion, olive oil, cooking spray, fresh basil, balsamic vinegar, black pepper, polenta, salt, goat cheese, basil

Taken from www.myrecipes.com/recipe/polenta-with-roasted-vegetables (may not work)