Roasted Vegetable Salad
.
Yield
6 servingsPrep
10 minCook
25 minReady
38 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
italian plum (roma) tomatoes
|
|
| 2 | each |
sweet bell peppers
red, yellow or orange |
*
|
| 1 | large |
sweet vidalia 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 |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
basil
shredded fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
italian plum (roma) tomatoes
|
|
| 2 | each |
sweet bell peppers
red, yellow or orange |
*
|
| 1 | large |
sweet vidalia onions
|
|
| 2 | each |
yellow summer squash
|
*
|
| 2 | each |
zucchini
|
|
| 4 | small |
new potatoes
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
balsamic vinegar
|
|
| 3 | cloves |
garlic
minced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
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 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.
