Polenta with Fontina and Roasted Vegetables

Bell pepper, seeded and cut into 3/4-inch pieces, orange

Eggplant, cut into 3/4-inch pieces, small

Red onion, cut into 3/4-inch pieces

Summer squash, cut into 3/4-inch pieces, small yellow

Zucchini, cut into 3/4-inch pieces, small

Polenta, stone-ground

Salt and freshly ground pepper

Olive oil

Butter, unsalted

Fontina cheese

Parmigiano-reggiano cheese, grated

Water