Step 1

Preheat the oven to 400°F. Put all of the vegetables except tomatoes on parchment or oil-sprayed pan. Salt and pepper to taste. Roast for 20 minutes.

Step 2

Remove the pan and add the chopped tomatoes, stirring to mix all.

Step 3

Roast for another 20 minutes, making sure the vegetables stay moist. Remove from the oven when the vegetables are wilted and a bit mushy.

Step 4

Add the fresh herbs.

Step 5

Serve over polenta.

Step 6

Heat the vegetable broth over medium in a large saucepan to a slow simmer.

Step 7

Slowly add the polenta in a stream, whisking the whole time.

Step 8

Cook over low heat for 15 minutes, stirring frequently until thick and creamy. Scrape the bottom to avoid burning the cornmeal mixture.

Step 9

Stir in soy milk and nutritional yeast and salt and pepper to taste before removing the pan from the heat.