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Mediterranean Roasted Vegetable Salad

Nutrition per serving    (USDA % daily values)
CAL
172
FAT
29%
CHOL
3%
SOD
10%

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Ingredients for 20 servings

1 1 1/2-pound eggplant, cut lengthwise into 1-inch-wide slices

Olive oil

2 large red onions, cut into 1-inch pieces

2 pounds red-skinned potatoes, cut into 1 x 3/4-inch pieces

9 tablespoons olive oil

2 large red bell peppers, cut into 1 1/2-inch squares

4 zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pieces

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

3/4 cup chopped fresh basil

2 heads radicchio, cut into 1 1/2-inch pieces

2 1/2-ounce packages arugula, cut into bite-size pieces

1 1/2 cups coarsely grated Pecorino Romano cheese

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