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Ингредиенты
- 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 Tbsp. Extra virgin olive oil
- 1 tsp Dry basil
- 1/2 tsp Dry fennel seeds, crushed
- 1/4 tsp Freshly grnd black pepper
- 1/4 tsp Salt
- 9 ounce Mozzarella cheese, diced
- 4 ounce Provolone cheese, diced
- 3 Tbsp. Balsamic vinegar
- 2 Tbsp. Grated parmesan cheese
Инструкции
- 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 in the onion, zucchini, eggplant, red peppers, and tomatoes. Drizzle extra virgin 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 min, till the vegetables are tender.
- Transfer the vegetables, including juices, to a large bowl. Add in the cubed cheese, vinegar, and Parmesan, and toss to mix well.
- NOTES : Leftovers are good in a warmed pita pocket!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2130g | |
| Calories 1777 | |
| Calories from Fat 898 | 51% |
| Total Fat 100.95g | 126% |
| Saturated Fat 51.2g | 205% |
| Trans Fat 0.0g | |
| Cholesterol 225mg | 75% |
| Sodium 3175mg | 132% |
| Potassium 4187mg | 120% |
| Total Carbs 111.33g | 30% |
| Dietary Fiber 36.9g | 123% |
| Sugars 57.47g | 38% |
| Protein 116.56g | 186% |
