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"
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|Serving Size: 1 Serving (2428g)|
|Recipe Makes: 1|
|Calories from Fat: 716 (43%)|
|Amt Per Serving||% DV|
|Total Fat 79.6g||106 %|
|Saturated Fat 47.2g||236 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 247mg||76 %|
|Sodium 2797.7mg||96 %|
|Potassium 4480.8mg||118 %|
|Total Carbohydrate 131.9g||39 %|
|Dietary Fiber 37.3g||149 %|
|Sugars, other 94.6g|
|Protein 113.4g||162 %|
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Calories per serving: 1647
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