Cheesy Polenta With Roasted Vegetables

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Olive oil cooking spray

3 pounds eggplant, cut into 1/4-inch-thick slices

4 large bell peppers, cut into wedges

3 zucchini, cut into 1/4-inch-thick rounds

1/2 teaspoon salt

1/2 teaspoon pepper

2 1/2 cups low-sodium chicken broth

2 1/2 cups water

1 1/2 cups instant polenta

1/4 cup crumbled goat cheese

4 tablespoons grated Parmesan cheese, divided

12 fresh basil leaves

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