Roasted Vegetable Salad With Cheese

Recipe Ingredients

2		Red onions - peeled, quartered (medium)
2		Zucchini - cubed (medium)
1		Eggplant - cubed (small)
2		Sweet red peppers - thinly sliced (medium)
1		Tomato (large)
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Dried fennel seeds - crushed
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/4 teaspoon	1.3ml	Salt
9 oz	255g	Mozzarella cheese - diced
4 oz	113g	Provolone cheese - diced
3 tablespoons	45ml	Balsamic vinegar
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

Preheat the oven to 450F. 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.

Source:
"New Vegetarian Cuisine" by Linda Rosenzweig

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