Cheesy Polenta with Roasted Vegetables

Ingredients

  • 4 large bell peppers, cut into wedges
  • ½ teaspoon salt
  • 4 tablespoons grated Parmesan cheese, divided
  • ½ teaspoon pepper
  • 1 ½ cups instant polenta
  • 3 pounds eggplant, cut into 1/4-inch-thick slices
  • 1 ½ cups instant polenta
  • + 17 more ingredients
    • ¼ cup crumbled goat cheese
    • 3 zucchini, cut into 1/4-inch-thick rounds
    • 4 large bell peppers, cut into wedges
    • 2 ½ cups water
    • 12 fresh basil leaves
    • 12 fresh basil leaves
    • 3 zucchini, cut into 1/4-inch-thick rounds
    • ½ teaspoon pepper
    • 2 ½ cups low-sodium chicken broth
    • ¼ cup crumbled goat cheese
    • Olive oil cooking spray
    • 2 ½ cups low-sodium chicken broth
    • ½ teaspoon salt
    • 3 pounds eggplant, cut into 1/4-inch-thick slices
    • 2 ½ cups water
    • 4 tablespoons grated Parmesan cheese, divided
    • Olive oil cooking spray

1. Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3-4 minutes per side or until golden. Transfer to plate; set aside. 2. Bring chicken broth and water to a boil in a pan; ...

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