Roasted Vegetable Salad
italian plum (roma) tomatoes
sweet bell peppers
red, yellow or orange
sweet vidalia onions
yellow summer squash
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.
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.
Salad is best served warm the day it is made.