corny-veggie delight — Les Petites Gourmettes

Ingredients

• 2 zucchini squash, ends trimmed and cut into 1/2-inch slices on a diagonal
• 2 yellow squash, ends trimmed and cut into 1/2-inch slices on a diagonal
• 1 large eggplant, ends trimmed and cut into 1/2-inch rounds
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 large onion, peeled and sliced into 1/2-inch rounds
• 2 bell peppers (whatever color you like), trimmed, seeded, and opened flat
• 1 large potato, peeled and sliced into 1/4-inch rounds
• 1 cup sliced mushrooms
• 4 large garlic cloves, peels left on
• 1 jar marinara sauce, divided
• 1 (16 to 18-ounce) tube of polenta, cut into 18 slices, divided
• 1 small container of low-fat ricotta cheese, divided
• 1/3 cup shredded Parmesan cheese