Roasted veggies and polenta

1 large shallot, thinly sliced
~10 heirloom cherry tomatoes
3 small portabellos, thickly sliced
handful chard, chopped
1 red pepper, sliced
2.5 T olive oil
1 T balsamic vinegar
drizzle Worchestershire sauce
salt and pepper
4 c water
1 c polenta
1/4 c grated manchego

Preheat oven to 400F. Combine veggies, oil, vinegar, and seasonings in a baking dish and stir to coat. Roast for about half an hour. Meanwhile, cook the polenta in the water, stirring continuously so it doesn't stick, and stirring in the cheese near the end; the polenta and veggies should be done at the same time.