Polenta and Vegetables with Roasted Red Pepper Sauce

Serves 4

Ingredients

  • 1 cup uncooked instant polenta
  • 2/3 cup grated Parmesan, divided
  • 1/8-1/4 tsp cayenne pepper
  • Vegetable oil cooking spray
  • 2 cloves garlic, chopped
  • 2 tbsp chopped fresh thyme (or oregano) or 1 tbsp dried
  • 1/4 cup fresh lemon juice
  • 1 tbsp olive oil
  • 8 asparagus stalks, ends trimmed
  • 8 scallions, trimmed
  • 2 small eggplants, trimmed and halved
  • 1 medium-large yellow squash, cut into thick slices
  • 1 cup cherry tomatoes

Sauce

  • 1 jar prepared roasted red peppers, drained
  • 1/3 cup vegetable broth
  • 1 large clove garlic, chopped
  • 3 tbsp chopped fresh chives, basil or parsley (plus extra for garnish)
  • 1 tbsp balsamic vinegar
  • Preparation

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, for about 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a medium-sized pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer. Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

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