Recipe - Roasted Vegetable Salad With Cheese

2 md Red onions; peeled and
quartered
2 md Zucchini; cubed
1 small Eggplant; cubed
2 md Sweet red peppers; thinly
cut or sliced up
1 lg Tomato
1 tablespoon Olive oil
1 teaspoon Dried basil
One half teaspoon Dried fennel seeds; crushed
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Salt
9 ounce Mozzarella cheese; minced
4 ounce Provolone cheese; minced
3 tablespoon Balsamic vinegar
2 tablespoon Grated parmesan cheese

Preheat the oven to 450°. Coat a 9x13" dish with nostick 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 MCRecipe Digest by "slt4@cornell.edu" slt4@cornell.edu on Feb
24, 1998