Polenta and Veggies with Roasted Ped Pepper Sauce

This recipe may not be as simple as I prefer but it's healthy and fresh. Growing veggies in the garden?  This is a great way to use your harvest.

Polenta and Veggies with Roasted Red Pepper Sauce

Ingredients

1 cup uncooked instant polenta

2/3 cup grated Parmesan, divided

1/8-1/4 teaspoon cayenne pepper

Vegetable oil cooking spray

2 cloves garlic, chopped

2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried

1/4 cup fresh lemon juice

1 tablespoon olive oil

8 asparagus stalks, ends trimmed

8 scallions, trimmed

2 small Japanese or Italian eggplants, trimmed and halved

1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices

1 cup cherry tomatoes

Sauce

1 jar (12 oz) prepared roasted red peppers, drained
OR, make fresh roasted red peppers

1/3 cup vegetable (or chicken) broth

1 large clove garlic, chopped

3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)

1 tablespoon balsamic vinegar

Directions

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.