Photo: Kate Sears; Styling: Dani Fisher
Yield
Makes 4 servings

Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.

Recipe Is:

How to Make It

Step 1

Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3–4 minutes per side or until golden. Transfer to plate; set aside.

Step 2

Bring chicken broth and water to a boil in a pan; slowly whisk in polenta. Simmer for 5 minutes or until thickened. Stir in goat cheese and 3 tablespoons Parmesan cheese.

Step 3

Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan.

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