Roasted Italian Vegetables with Polenta

Ingredients

• 2 medium carrots, sliced ½" thick
• 2 medium red potatoes, cut into 1" chunks
• 1 medium red onion, sliced ½" thick
• 3 tablespoons olive oil
• 1 tablespoon dried basil
• 1 medium yam, peeled and cut into 1" chunks
• 1 red bell pepper, seeded and sliced ½" wide
• 1 medium zucchini, sliced ½" thick
• 2 cloves garlic, chopped
• 2 tablespoons balsamic vinegar
• 1 14½-oz can chicken broth + enough water to make 4 cups
• 1 cup Polenta
• ¼ cup grated Parmesan cheese
• 1 cup slivered almonds, toasted
• Salt and pepper to taste