Blue cheese polenta with chargrilled vegetables

Ingredients

• 2 garlic cloves, crushed
• 2 tablespoon olive oil, plus extra to serve
• 1 red capsicum, cut into thick strips
• 1 eggplant, halved widthways, cut into wedges
• 4 zucchini, thickly sliced diagonally
• 1 red onion, cut into wedges
• 1 cup (170g) instant polenta
• 100 gram blue cheese, crumbled
• 20 gram butter
• white balsamic vinegar, to serve