Polenta wedges with roast vegetables

Bring 1/2 cup water to the boil. Add ¼ cup yellow polenta and stir over low heat until very thick. Stir through 1 tbs parmesan cheese and 20g reduced-fat feta cheese. Season with salt and pepper. Spoon polenta into a small shallow round dish and place in fridge until firm. Place 60g pumpkin (cut into wedges), 1/4 red capsicum (chopped), 1/4 eggplant (chopped), 1/4 zucchini (sliced), 1 mushroom (sliced) and ¼ red onion (cut into wedges) in a large baking dish. Combine 1 tsp olive oil, ½ tsp ground cumin, 1/4 tsp ground coriander and 1/4 tsp paprika and drizzle over vegies. Bake in oven preheated to 180°C or 160°C fan-forced until golden and tender. Lift polenta from tin and cut into wedges. Place on a baking tray lined with baking paper and lightly spray with oil. Bake with vegies for 10 minutes. Toss 25g baby spinach leaves with vegetables. Combine 1 tsp low-fat mayonnaise, 1/4 garlic clove (crushed) and 1 tsp lemon juice. Serve polenta and vegies drizzled with mayonnaise mixture.