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Name: Roasted Vegetable Salad with Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Dried fennel seeds crushed; 4 oz Provolone cheese diced; 2 md Zucchini cubed; 9 oz Mozzarella cheese diced; 3 tb Balsamic vinegar; 2 md Sweet red peppers thinly sliced; 1/4 ts Salt; 2 md Red onions peeled; 1 sm Eggplant cubed; 1 tb olive oil; 1 ts Dried basil; 2 tb Grated Parmesan cheese; 1/4 ts Black Pepper freshly ground; 1 lg Tomato

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INGREDIENTS

1/2 ts Dried fennel seeds ; crushed
4 oz Provolone cheese ; diced
2 md Zucchini ; cubed
9 oz Mozzarella cheese ; diced
3 tb Balsamic vinegar
2 md Sweet red peppers ; thinly sliced
1/4 ts Salt
2 md Red onions ; peeled
1 sm Eggplant ; cubed
1 tb olive oil
1 ts Dried basil
2 tb Grated Parmesan cheese
1/4 ts Black Pepper ; freshly ground
1 lg Tomato

INSTRUCTIONS

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 "slt4@cornell.edu" on Feb 24, 1998

NOTES

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Roasted Vegetable Salad with Cheese

1/2 ts Dried fennel seeds crushed
4 oz Provolone cheese diced
2 md Zucchini cubed
9 oz Mozzarella cheese diced
3 tb Balsamic vinegar
2 md Sweet red peppers thinly sliced
1/4 ts Salt
2 md Red onions peeled
1 sm Eggplant cubed
1 tb olive oil
1 ts Dried basil
2 tb Grated Parmesan cheese
1/4 ts Black Pepper freshly ground
1 lg Tomato

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 "slt4@cornell.edu" <slt4@cornell.edu> on Feb  24, 1998

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Nutrition

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Serving Size: 1 Serving (2428g)
Recipe Makes: 1

Calories: 1647
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1647

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