Polenta And Vegetables With Roasted Red Pepper Sauce

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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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