Polenta With Roasted Vegetables

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4 cups (1-inch) pieces zucchini (about 2 medium)

2 1/2 cups (1-inch) pieces red bell pepper (about 2 peppers)

1 cup (1-inch) pieces red onion

1 tablespoon olive oil

Cooking spray

1/3 cup chopped fresh basil

1 1/2 tablespoons balsamic vinegar

1/4 teaspoon black pepper, divided

2 (16-ounce) tubes polenta, each cut crosswise into 12 slices

1/4 teaspoon salt

1/2 cup (2 ounces) crumbled goat cheese or feta cheese

Basil sprigs (optional)

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