Recipe - Roasted Italian Vegetables With Polenta

2 md Carrots; cut in 1/2" slices
2 md Red potatoes; cut in 1"
chunks
1 md Red onion; cut in 1/2"
slices
One fourth cup Olive oil
1 tablespoon Dried basil
1 md Yam; peeled; cut in 1"
chunks
1 Red bell pepper; cut 1/2"
slices
1 md Zucchini; cut 1/2" slices
2 Cloves garlic; chopped
2 tablespoon Balsamic vinegar
14 One half ounce Chicken broth
17 One half ounce Water
1 cup Instant polenta
One fourth cup Grated Parmesan cheese
One half cup Slivered almonds; toasted *

Heat oven to 450 degrees. Place carrots, potatoes and onion on baking sheet
with sides. Add oil and basil; toss to coat. Cover with aluminum foil and
bake for One half hour. Remove foil; add yam, pepper, zucchini, garlic and
vinegar; toss. Return to oven and continue baking about 20 minutes, tossing
occasionally, until vegetables are just tender. Meanwhile, in medium
saucepan bring broth and water to boil. Mix in polenta; reduce heat to
medium. Cool, stirring constantly, until thickened, about 3 to 4 minutes.
Mix in cheese and stir until melted. Add almonds to vegetables; toss.
Season with salt and pepper. Divide polenta equally on four serving plates.
Top with roasted vegetables.