2 1/2 cups (1-inch) pieces red bell pepper (about 2 peppers)
1 cup (1-inch) pieces red onion
1 tablespoon olive oil
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)
How to Make It
Preheat oven to 475°.
Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper.
Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.