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roasted-vegetable-cheese-salad recipe

Date: Tue, 19 Aug 1997 14:30:15 -0700
 From: "Zoe Sodja" (zoe_sodja@macmail.ucsc.edu)
 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.
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