Roasted vegetable salad with cheese

1 Servings

Ingredients

Quantity Ingredient
2 mediums Red onions; peeled and quartered
2 mediums Zucchini; cubed
1 small Eggplant; cubed
2 mediums Sweet red peppers; thinly sliced
1 large Tomato
1 tablespoon Olive oil
1 teaspoon Dried basil
½ teaspoon Dried fennel seeds; crushed
¼ teaspoon Freshly ground black pepper
¼ teaspoon Salt
9 ounces Mozzarella cheese; diced
4 ounces Provolone cheese; diced
3 tablespoons Balsamic vinegar
2 tablespoons Grated parmesan cheese

Directions

Preheat the oven to 450°. Coat a 9x13" dish with no-stick spray.

Separate the layers of the onion. Cut the tomato into ½" wedges. Add the onion, zucchini, eggplant, red peppers, and tomatoes. Drizzle olive oil over the vegetables. Sprinkle with basil, fennel, pepper, and salt and toss again to mix well.

Roast, stirring occasionally, for 25 to 40 minutes, until the vegetables are tender.

Transfer the vegetables, including juices, to a large bowl. Add the cubed cheese, vinegar, and Parmesan, and toss to mix well.

NOTES : Leftovers are good in a warmed pita pocket! Recipe by: New Vegetarian Cuisine cookbook by Linda Rosenzweig Posted to MC-Recipe Digest by "slt4@..." <slt4@...> on Feb 24, 1998

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