Polenta with Fontina and Roasted Vegetables

INGREDIENTS

• Olive oil for pans, plus 3 Tbs.
• 1 small eggplant, cut into 3/4-inch pieces
• 2 small zucchini, cut into 3/4-inch pieces
• 2 small yellow summer squash, cut into 3/4-inch pieces
• 1/2 red onion, cut into 3/4-inch pieces
• 1 orange bell pepper, seeded and cut into 3/4-inch pieces
• Salt and freshly ground pepper, to taste
• 4 cups water
• 1 cup stone-ground polenta
• 2 Tbs. unsalted butter
• 1 cup grated Parmigiano-Reggiano cheese
• 2 cups shredded fontina cheese