A fun, healthful way to enjoy pizza without white flour and mounds of fatty cheese.
Preheat oven to 350° F. Heat 2 teaspoons oil in a skillet. Sauté onion until soft. Add garlic and herbs; sauté a few minutes more. Cut zucchini, eggplant, squash and pepper into ½-inch cubes. Put vegetables, onion mixture and tomato sauce into a lightly-oiled 8-by-8-inch pan. Cover and bake for 1 hour. While the vegetables bake, prepare the polenta. Bring water to a rapid boil. Add salt and remaining 1 teaspoon oil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in a clockwise motion with a wooden spoon for 10-15 minutes until mixture can hold the spoon upright on its own. Lightly oil an 10-inch pie plate or 8-by-8 pan. Pour polenta into pan and smooth the top. Sprinkle parmesan on top and bake for 30 minutes. Remove both dishes from oven. Spoon tomato vegetable mixture on top of the baked polenta. Cut into slices and serve with grated cheese on top if desired.