Soft Polenta With Ratatouille

• 1 eggplant small, quartered, cut into wedges
• 2 zucchini small, quartered, cut into long wedges
• 2 tomatoes cut into wedges
• 1 red pepper halved lengthways, cut into wide strips
• 1 onion cut into wedges
• 2 cloves garlic sliced
• 2 tablespoons thyme
• 1 tablespoon olive oil
• 1 cup instant polenta
• 1 1/2 ounces Parmesan grated, plus shaved Parmesan to serve
• salad Green, to serve

1. Preheat oven to 425u0b0F. Combine eggplant, zucchini, tomato, red pepper, onion, garlic, thyme and olive oil in a roasting pan; season to taste. Toss well to coat. Bake for 40 mins, basting once or twice, until vegetables are tender.
2. Meanwhile, bring 1/2 cup water to a boil in a large, heavy-based saucepan on high heat. Add polenta and stir until boiling. Reduce heat to low; cook, stirring, for 5 mins. Remove from heat. Stir in grated Parmesan; cover and keep warm.
3. Spoon polenta into bowls and top with ratatouille. Serve with shaved parmesan and green salad.

eggplant small, zucchini, tomatoes, red pepper, onion, garlic, thyme, olive oil, instant polenta, parmesan, salad green

Taken from www.yummly.com/recipe/Soft-Polenta-with-Ratatouille-1402932 (may not work)