Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  eggplant
  1              small  yellow zucchini
  1              small  green zucchini
  6             medium  mushrooms
  1                     sweet red pepper
  2        tablespoons  olive oil
                        ***POLENTA***
  6               cups  water
  1 1/2           cups  coarse polenta
  2          teaspoons  margarine
     1/2      teaspoon  salt
                        cracked pepper -- to taste
  1           teaspoon  olive oil

Preparation:

VEGETABLES: Line a broiler pan with foil. Spray generously with non-stick spray. Slice eggplant, zucchini and mushrooms into 1/4 inch slices. Cut red pepper into chunks. Brush vegetables with oil. Arrange in single layer onto pan and broil under low. Brush occasionally with oil. Turn as needed. When tender and slightly browned, remove. (May cover and refrigerate if preparing ahead of time.) POLENTA: In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with pepper. Remove from heat. Spray a decorative, ovenproof 12-inch flan or quiche dish generously with non-stick spray. Spread polenta into the base and sides. Brush with olive oil and bake in a preheated oven at 350 F for 10 minutes. Remove and keep warm.

Nutritional Information:

131 Calories (kcal); 10g Total Fat; (65% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 304mg Sodium