Serves 6

Try this recipe after your fall garden harvest:

Cut up into chunks vegetables that are easily available, such as tomatoes, peppers, sweet potatoes, potatoes, zucchini, beets, eggplant, and sweet onions.

Cut up enough vegetables to fill a roasting pan.

Make a tart vinaigrette with balsamic vinegar.

Pour enough of the vinaigrette over the vegetables to lightly coat them all once stirred. Stir.

Visit your cheese shop for the freshest Mozzarella, cut into chunks (2-3 two by three inch chunks per person).

Roast the veggies for three hours or so in a 250F oven, or until browned. Serve, adding the fresh mozzarella when the vegetables are hot from the oven. Stir together so that the mozzarella begins to melt.  Drizzle with Sicilian Olive oil & serve with a crusty bread.

Types of cheese