roasted vegetables and parmesan polenta

each red, yellow and orange bell peppers, seeded and diced

grape or cherry tomatoes, halved

red onion, thinly sliced

olive oil

Salt and pepper

small or 2 medium-sized zucchini, cut into 1-inch chunks

garlic cloves, finely chopped

chopped fresh thyme leaves

balsamic vinegar

polenta or coarse cornmeal

– 2 teaspoons salt

grated fresh Parmesan cheese

butter