Roasted Vegetable Salad with Cheese
| Yield: | 1 Servings |
| Categories: | Entrees, Salads |
| 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 |
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