Date: Tue, 19 Aug 1997 14:30:15 -0700
From: "Zoe Sodja" (firstname.lastname@example.org)
Adapted from "New Vegetarian Cuisine," by Linda Rosensweig & the food
editors of Prevention magazine.
Roasted Vegetable and Cheese Salad
2 red onions, quartered & the layers separated
2 medium zucchini, cubed
1 small eggplant, cubed
2 sweet red peppers, thinly sliced
1 large tomato, cut into 1/2" wedges
1/2 cup vegetable stock
1 teaspoon dried basil
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon freshly ground black pepper
1 package (9 ounces) small nonfat mozzarella cheese balls, drained & halved
4 ounces provolone cheese, diced
3 tablespoons balsamic vinegar
1 tablespoons grated ff Parmesan cheese
1. Preheat the oven to 450 degrees.
2. Coat a 9" x 13" basking dish with no-stick spray. Add the onions, zucchini,
eggplant, red peppers, tomatoes, basil, fennel seeds, black pepper & vegetable
stock. Toss to
mix well. Roast, stirring occasionally, for 20 to 30 minutes, or until the
vegetables are tender.
3. Transfer to a large bowl. Add the mozzarella, provolone, vinegar &
Parmesan; toss to mix well.