Cheesy Polenta With Roasted Vegetables

• Olive oil cooking spray
• 3 pounds eggplant, cut into 1/4-inch-thick slices
• 4 large bell peppers, cut into wedges
• 3 zucchini, cut into 1/4-inch-thick rounds
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 cups low-sodium chicken broth
• 2 1/2 cups water
• 1 1/2 cups instant polenta
• 1/4 cup crumbled goat cheese
• 4 tablespoons grated Parmesan cheese, divided
• 12 fresh basil leaves

1. Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3-4 minutes per side or until golden. Transfer to plate; set aside.
2. Bring chicken broth and water to a boil in a pan; slowly whisk in polenta. Simmer for 5 minutes or until thickened. Stir in goat cheese and 3 tablespoons Parmesan cheese.
3. Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan.

olive oil cooking spray, eggplant, bell peppers, zucchini, salt, pepper, chicken broth, water, instant polenta, goat cheese, parmesan cheese, basil

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