Roasted Vegetable Salad with Cheese
Try this Roasted Vegetable Salad with Cheese recipe, or contribute your own. "Salads" and "Main dishes" are two of the tags cooks chose for Roasted Vegetable Salad with Cheese.
Yield: 1 Ready in 1 hours
favorite of 5 people 2 people want to try
Verified by stevemur
|1/2 tsDried fennel seeds; crushed|
|4 ozProvolone cheese; diced|
|2 mdZucchini; cubed|
|9 ozMozzarella cheese; diced|
|3 tbBalsamic vinegar|
|2 mdSweet red peppers; thinly sliced|
|2 mdRed onions; peeled|
|1 smEggplant; cubed|
|1 tbolive oil|
|1 tsDried basil|
|2 tbGrated Parmesan cheese|
|1/4 tsBlack Pepper; freshly ground|
Roasted Vegetable Salad with Cheese Preparation
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 "firstname.lastname@example.org"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Roasted Vegetable Salad with Cheese. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven