Roasted Vegetable Salad

• 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
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup basil shredded fresh

1. Preheat oven to 425F (220C).
2. Slice tomatoes in half and squeeze out all seeds and juice.
3. Place tomatoes in a mixing bowl, adding vegetables as they are cut.
4. Seed and cut peppers into long narrow triangles.
5. Slice onion thickly, then separate into rings.
6. Slice squash and zucchini into long 1/2-inch (1-cm) strips.
7. Cut potatoes in half or quarters so they are no more than 1 1/2 inches (3 1/2 cm) wide.
8. Whisk olive oil with vinegar and garlic.
9. Drizzle over top.
10. Sprinkle with salt and pepper.
11. Gently toss.
12. Spread vegetables in a single layer on an ungreased baking sheet.
13. Bake in centre of a preheated 425F (220C) oven, stirring twice, for about 25 minutes.
14. Spoon into a bowl.
15. Sprinkle with basil.
16. Gently toss.
17. Salad is best served warm the day it is made.

italian plum, sweet bell peppers, sweet vidalia onions, zucchini, potatoes, olive oil, balsamic vinegar, garlic, salt, black pepper, basil

Taken from recipeland.com/recipe/v/roasted-vegetable-salad-49132 (may not work)