The Best Roasted Vegetables with Fresh Mozzarella

I make this slow-roasted vegetable dish a few times a week during harvest season, sometimes making it more of a side dish by leaving off the mozzarella to accommodate other courses, but always finding it the best part of any meal, and friends and family agree.

Farmers’ Markets are overflowing with fresh and flavorful food and using such fare for this dish makes it even more vibrant.

My mother was brilliant at making salad dressings, and the dish uses her most tart and low-fat vinaigrette.

Ingredients
Cut up enough vegetables for leftovers, as this is a delicious dish for a cold lunch.

* Harvest vegetables such as tomatoes, peppers, sweet potatoes, potatoes, zucchini, beets, eggplant, and onions, cut up in chunks

* Fresh mozzarella, cut into chunks (2-3 two by three inch chunks per person).

Tart, Low-Fat Vinaigrette
1/4 cup olive oil
1/4 cup vegetable broth
1/4 cup balsamic vinegar
1/4 cup wine vinegar or lemon juice
A clove or two of garlic
1 teaspoon Dijon mustard (optional)(br>
Lots of pepper

Note: Add less vinegar if you prefer a less tart dressing.

Preheat the oven to 300 F.

Cut the vegetables in chunks and place in a roasting pan. Then lightly sprinkle the vegetables with the vinaigrette and toss to cover. Roast in a low oven for up to three hours or until golden brown.

Serve, adding the fresh mozzarella when the vegetables are hot from the oven. Stir together so that the mozzarella begins to melt.