To prepare the vegetables:
Preheat the oven (conventional 180°C / fan 160°C). Line a baking sheet with parchment paper. Wash, dry and slice the aubergine and zucchini into thin slices and place on the baking sheet. Wash, dry and slice the peppers in half, before placing them on the baking sheet with the skins facing upwards. Peel and slice the onion and place them on the baking sheet. Generously drizzle the vegetables with olive oil, and season with salt, pepper, and herbs. Roast the vegetables for ca. 45 minutes. Remove the baking sheet from the oven and allow the vegetables to cool briefly. Now cut the roasted red peppers and the sun dried tomatoes into small pieces. Place all the vegetables into a bowl and mix with 2 tablespoons of balsamic oil. Keep warm.
To prepare the polenta:
Bring the water to a boil. Stir in the polenta and reduce the heat. Cook the polenta for 5 minutes, stirring occasionally. Remove the pot from the stove, cover it and allow the polenta to swell for 5-7 minutes. Now stir in the margarine. Season the polenta with salt, pepper and herbs.
Place the polenta into bowls and arrange the vegetables on top.
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