Parmesan Polenta with Roasted Vegetables

Ingredients

• 2 bell peppers in assorted colors
• 1-2 teaspoons salt
• ½ red onion
• 1 pint grape or cherry tomatoes
• 2 teaspoons chopped fresh thyme or rosemary
• 4 tablespoons butter
• 1 cup coarse cornmeal
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 small eggplant
• 1/2 teaspoon crushed red chili flakes
• ½ cup freshly grated Parmesan cheese
• 2 garlic cloves
• 3 small or 2 medium-sized zucchini
• Kosher salt