Balsamic Roasted Vegetables With Fresh Cheese

• 1 whole Sweet Potato Or Yam
• 1 whole Zucchini
• 1 whole Yellow Squash
• 3 whole Red Potatoes
• 1 whole Small Onion
• 3 cloves Garlic, Sliced
• 3 Tablespoons Olive Oil
• 3 Tablespoons Balsamic Vinegar
• 1 teaspoon Coarse Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 ounces, fluid Crumbled Goat Cheese
• 1/4 cups Shredded Italian Cheese Blend

1. Move oven rack to the upper third of the oven and preheat oven to 400 degrees F. Line a heavy rimmed (preferably light-colored to prevent burning) cookie sheet with aluminum foil and spray with nonstick spray.
2. Slice all vegetables as uniformly as you can (about 1/4-inch thick) to ensure even roasting. Add the vegetables and garlic to the pan. Drizzle olive oil and vinegar, and sprinkle the salt, black pepper and garlic powder over top. Top with some fresh herbs, if you like.
3. Using your hands, mix the vegetables until everything is coated, then arrange them as evenly as possible. It's OK if they overlap some. Roast for 35-40 minutes, until vegetables are cooked through and browned in spots. Remove from the oven.
4. Transfer to a 9x13 baking dish, top with cheeses and broil on high for 3-4 minutes or until the cheese is melted.
5. Notes: This recipe works just as well with eggplant, green beans, bell peppers, mushrooms or just about any other vegetable. Just choose vegetables that have similar cooking times.
6. http://www.perrysplate.com/2009/07/balsamic-roasted-vegetables-three-ways.html

yam, zucchini, red potatoes, onion, garlic, olive oil, balsamic vinegar, salt, freshly ground black pepper, cheese, ubc

Taken from tastykitchen.com/recipes/sidedishes/balsamic-roasted-vegetables-with-fresh-cheese/ (may not work)