Polenta with Roasted Vegetables

Ingredients

• 1.5 tablespoons balsamic vinegar 
• 2.5 cups pieces bell pepper red (1-inch) ( 2 peppers)
• 0.3 teaspoon pepper black divided
• 2 ounces feta cheese crumbled
• 0.3 cup basil fresh chopped
• 1 tablespoon olive oil 
• 1 cup pieces onion red (1-inch)
• 32 ounce polenta 
• 0.3 teaspoon salt 
• 4 cups pieces zucchini (1-inch) ( 2 medium)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• broiler

Directions

1. Preheat oven to 47
2. Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray.
3. Bake at 475 for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper.
4. Preheat broiler.
5. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese.
6. Garnish with basil, if desired.