roasted veggies with polenta my way

Ingredients

• FOR THE VEGGIES:
• 1 - 14.5 oz can fire roasted tomatoes in adobo sauce
• 3 cups cleaned and split brussels sprouts
• 3 large carrots cut in thin slices
• 1 large red onion chopped into small dices
• 3 cloves garlic pressed
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked black pepper
• 2 teaspoons fresh oregano
• 2 cups green beans cleaned and cut in medium pieces
• 1/2 bunch asparagus cut into pieces
• FOR THE POLENTA;
• 3 cups chicken broth, low salt
• 3/4 cup yellow corn meal
• 1/3 large red onion diced
• 6 cloves garlic pressed
• 1 tablespoon olive oil
• - salt and pepper to taste
• 2 tablespoons creamer (i used plain coconut)
• 2 tablespoons earth balance margarine
• 1/2 cup grated romano cheese
• 6 slices pepperoncini peppers (or other mild pepper)
• 2 large roasted red peppers in water (minced)