Polenta and Vegetables with Roasted Red Pepper Sauce

Ingredients

• 1 cup uncooked instant polenta
• 2/3 cup grated Parmesan, divided
• 1/8–1/4 teaspoon cayenne pepper
• Vegetable oil cooking spray
• 2 cloves garlic, chopped
• 2 tablespoon chopped fresh thyme (or oregano) or 1 tablespoon dried
• cup fresh lemon juice
• 1 tablespoon olive oil
• 8 asparagus stalks, ends trimmed
• 8 scallions, trimmed
• 2 small Japanese or Italian eggplants, trimmed and halved
• 1 medium-large yellow squash (about pound), cut into 1/3-inch-thick slices
• 1 cup cherry tomatoes
• 1 jar (12 ounces) prepared roasted red peppers, drained
• 1/3 cup vegetable (or chicken) broth
• 1 large clove garlic, chopped
• 3 tablespoon chopped fresh chives, basil or parsley (plus extra for garnish)
• 1 tablespoon balsamic vinegar

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