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 "email@example.com"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
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.
Calories per serving: 1647
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!