Roasted vegetable salad
1
- Prep Time30 min
- Total Time30 min
- Makes6 servings
Ingredients
4 plum tomatoes
2 bell peppers, preferably red, yellow or orange
1 large sweet onion
2 yellow summer squash
2 zucchini
8 tiny or 4 small new potatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup shredded fresh basil
Instructions
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.
Nutrition (per serving)
Calories 192, Protein 4.5g, Carbohydrates 30.4g, Fat 7.6g.
On damp rainy days, "just-picked" vegetables roasted in the oven fill the house with intriguing aromas.
