Cut, clean, and prep all the vegetables except the tomatoes (those are for the polenta cakes. Preheat oven to 350. In a pot big enough to fit all the veggies add the olive oil and saute the onions and garlic. Next add the carrots, then let cook for 5 minutes, add the remaining vegetables and saute until done (about 15-25 minutes). Sprinkle with salt and pepper

On an aluminum foil lined baking sheet cut polenta into small squares, on top of each square add a slice of tomato, or half a slice of tomato. Season with salt, pepper, oregano and parsley flakes, then add on a sliver of shaved Parmesan cheese. Bake until cheese melts (about 10 minutes).

Serve 4 mini polenta cakes with side of vegetables.