Polenta with roasted vegetables - Mayo Clinic

Ingredients

• 1 small yellow zucchini, cut into 1/4-inch slices
• 1 small green zucchini, cut into 1/4-inch slices
• 1 small eggplant, peeled, cut into 1/4-inch slices
• 6 medium mushrooms, sliced
• 1 sweet red pepper, seeded, cored and cut into chunks
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 6 cups water
• 1 1/2 cups coarse polenta (corn grits)
• 2 teaspoons trans-free margarine
• 1/4 teaspoon cracked black pepper
• 10 ounces frozen spinach, thawed
• 2 plum (Roma) tomatoes, sliced
• 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
• 10 ripe olives, chopped
• 2 teaspoons oregano