Roasted Vegetable Salad with Cheese

Title:
Roasted Vegetable Salad with Cheese

Yield:
1 Servings

Categories:
Entrees,
Salads
and




Ingredients:





     2 md Red onions; peeled and


          -quartered


     2 md Zucchini; cubed


     1 sm Eggplant; cubed


     2 md Sweet red peppers; thinly


          -sliced


     1 lg Tomato


     1 tb Olive oil


     1 ts Dried basil


   1/2 ts Dried fennel seeds; crushed


   1/4 ts Freshly ground black pepper


   1/4 ts Salt


     9 oz Mozzarella cheese; diced


     4 oz Provolone cheese; diced


     3 tb Balsamic vinegar


     2 tb Grated parmesan cheese






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


 


 Separate the layers of the onion. Cut the tomato into 1/2" 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@cornell.edu" 
on Feb


 24, 1998