Roasted Vegetables and Creamy Parmesan Grits Recipe from Jessica Seinfeld

Ingredients

• 1 large eggplant
• 2 red bell peppers
• 2 medium zucchini
• 5 cloves garlic
• 1 pint cherry tomatoes
• ¼ cup extra virgin olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 12 fresh basil leaves, for serving
• 4 cups water
• ½ teaspoon kosher salt
• 1 cup grits or polenta (We used Bob's Red Mill)
• ½ cup grated Parmesan, plus more for serving