Roasted Vegetable Salad

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 ½-inch (1-cm) strips.

Cut potatoes in half or quarters so they are no more than 1½ inches (3½ 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.