1 red onion, sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
2 zucchinis, cut lengthwise
½ pound mushrooms, sliced
1 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon balsamic vinegar
8 ounces mozzarella, cut into small chunks or 8 ounces feta, crumbled
Preheat oven to 400 degrees. Toss together vegetables, olive oil and salt. Roast for 1 hour, flipping over halfway through. Remove from oven and toss with balsamic vinegar. Cool and refrigerate. Remove from refrigerator about 1 hour before serving so it will be a room temperature. Toss with desired cheese just before serving.
Tags: kosher for passover recipes, Passover Recipes, recipes for passover, Salads
