Pre-heat the oven to 400 degrees F.

Cook the polenta: In a large pot, bring the water and milk to a boil. Once boiling, stir in the salt and polenta. Lower the heat to a simmer, cover the pot, and cook for 20-25 minutes, stirring often. It's done when it starts to pull away from the sides and turns fluffy.

Once the polenta is done, remove from the heat and stir in the butter and parmesan.

Meanwhile, roast the veggies. Lightly rub the corn with olive oil and wrap each ear in foil. Place on a large baking sheet. Add on the zucchini and cherry tomatoes. Toss the tomatoes and zucchini with 1 tablespoon of olive oil and a pinch of salt and pepper. Roast for 20 minutes. Let the corn cool enough to handle and cut from the cobb.

Serve the polenta topped with the roasted veggies and a sprinkle of fresh herbs. ENJOY!