Roasted Vegetable Salad

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38 minutes Prep: 10 minutes Cook: 25 minutes

89 calories per serving view nutrition facts

Ingredients

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

Directions

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.

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