Recipe for Roasted Vegetable Salad with Cheese 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 med Red onions, peeled and quartered
2 med Zucchini, cubed
1 sm Eggplant, cubed
2 med Sweet red peppers, thinly sliced
1 lrg Tomato
1 tbl Olive oil
1 tsp Dried basil
1/2 tsp Dried fennel seeds, crushed
1/4 tsp Freshly ground black pepper
1/4 tsp Salt
9 oz Mozzarella cheese, diced
4 oz Provolone cheese, diced
3 tbl Balsamic vinegar
Instructions:
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!

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