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38 minutes
Prep: 10 minutes
Cook: 25 minutes
89 calories per serving view nutrition facts
6 servings
suggest servings
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| 4 | each | italian plum (roma) tomatoes | |
| 2 | each | sweet pepper | red, yellow or orange |
| 1 | large | sweet onions | |
| 2 | each | yellow summer squash | |
| 2 | each | zucchini | |
| 4 | small | new potatoes | |
| 2 | tablespoons | olive oil | |
| 1 | tablespoon | balsamic vinegar | |
| 3 | cloves | garlic | minced |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1/4 | cup | basil | shredded fresh |
Preheat oven to 425F (220C).
Slice tomatoes in half and squeeze out all seeds and juice.
Place tomatoes in a mixing bowl, adding vegetables as they are cut.
Seed and cut peppers into long narrow triangles.
Slice onion thickly, then separate into rings.
Slice squash and zucchini into long 1/2-inch (1-cm) strips.
Cut potatoes in half or quarters so they are no more than 1-1/2 inches (3.5 cm) wide.
Whisk olive oil with vinegar and garlic.
Drizzle over top. Sprinkle with salt and pepper.
Gently toss.
Spread vegetables in a single layer on an ungreased baking sheet.
Bake in centre of a preheated 425F (220C) oven, stirring twice, for about 25 minutes.
Spoon into a bowl.
Sprinkle with basil.
Gently toss.
Salad is best served warm the day it is made.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 213mg | 9% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 2.0g | 9% |
| Sugars 6.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 16% | Vitamin C | 43% | |
| Calcium | 4% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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