| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Vegetarian |
Entrees, Salads and |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Red onions; peeled and quartered |
| 2 |
md |
Zucchini; cubed |
| 1 |
sm |
Eggplant; cubed |
| 2 |
md |
Sweet red peppers; thinly sliced |
| 1 |
lg |
Tomato |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried fennel seeds; crushed |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Salt |
| 9 |
oz |
Mozzarella cheese; diced |
| 4 |
oz |
Provolone cheese; diced |
| 3 |
tb |
Balsamic vinegar |
| 2 |
tb |
Grated parmesan cheese |
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" <slt4@cornell.edu> on Feb
24, 1998
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