Polenta and Vegetables with Roasted Red Pepper Sauce

Ingredients

• 1 cup cherry tomatoes
• 1 12-ounce jar prepared roasted red peppers
• 1 large clove garlic
• 1 tablespoon balsamic vinegar
• 1 cup instant polenta
• ²/₃ cup Parmesan cheese, freshly grated
• ¼ teaspoon cayenne pepper
• + 11 more ingredients
• • Vegetable oil cooking spray
  • 2 cloves garlic
  • 2 tablespoons fresh thyme (or oregano)
  • cup fresh lemon juice
  • 1 tablespoon olive oil
  • 8 asparagus stalks
  • 8 scallions
  • 2 small Japanese or Italian eggplants
  • ¹/₃ cup vegetable (or chicken) broth
  • 3 tablespoons fresh chives, basil or parsley
  • 1 medium-large yellow squash

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, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spr...

View full recipe at Epicurious