Roasted Vegetable Salsa With Grilled Polenta Cakes

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4 1/2 cups (1-inch) cubed peeled eggplant (about 1 medium)

2 cups (1-inch) cubed red bell pepper (about 1 medium)

1 1/2 cups (1-inch) pieces onion (about 1 medium)

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 whole garlic head

2 cups (1-inch) pieces seeded tomato (about 2 medium)

1 1/2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1/2 cup coarsely chopped fresh basil

1/4 teaspoon dark sesame oil

1 (17-ounce) tube refrigerated polenta, cut into 1/2-inch slices

Cooking spray

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