Roasted Vegetable Salad With Cheese

[Guest guest]

Roasted Vegetable Salad With Cheese

 

2 medium red onions, peeled, quartered

2 medium zucchini, cubed

1 small eggplant, cubed

2 medium sweet red peppers, thinly sliced

1 large tomato

1 tablespoon olive oil

1 teaspoon dried basil

1/2 teaspoon dried fennel seeds, crushed (optional)

4 garlic cloves minced

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

9 ounces mozzarella cheese, diced

4 ounces provolone cheese, diced

3 tablespoons balsamic vinegar

2 tablespoons grated parmesan cheese

 

Preheat the oven to 450 degrees. 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,garlic 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.

Serves 4.

Note:Leftovers are good in a warmed pita pocket!