Balsamic Roast Vegetable Salad

• 250g eggplant, cut into 1cm fingers Safeway 1 ea For $1.28 thru 02/09
• 4 roma tomatoes,halved lengthways
• spray garlic olive oil
• salt and pepper
• 2 medium red onions, cut into wedges
• 1 zucchini, cut lengthways into 1/2 cm slices
• 100g button mushrooms, halved
• 1 bunch asparagus, trimmed
• PHILADELPHIA Cream Cheese
• 1/3 cup KRAFT Balsamic Italian Dressing
• 1/4 cup chopped fresh basil
• 1/3 cup pine nuts, toasted

1. ARRANGE eggplant and tomatoes in a single layer on baking paper lined trays, spray with garlic olive oil and season.
2. Bake in a moderate oven 180 degrees C for 30-40 minutes.
3. Spray the onions, zucchini and mushrooms with oil, season and bake for 20-30 minutes Spray the asparagus and PHILLY with oil, season and bake for 10-15 minutes.
4. PLACE the vegetables on a serving platter and gently toss with the dressing and basil the sprinkle over the PHILLY and pine nuts.
5. Serve immediately.

eggplant, roma tomatoes, olive oil, salt, red onions, zucchini, button mushrooms, philadelphia cream cheese, italian dressing, fresh basil, pine nuts

Taken from www.kraftrecipes.com/recipes/balsamic-roast-vegetable-salad-115369.aspx (may not work)