Roasted Vegetable Salad

• 2 small yellow squash, cut into 1-inch pieces (about 2 1/2 cups)
• 1 green bell pepper, cut into 1/4-inch strips
• 1/2 onion, cut into 6 wedges and separated
• 2 teaspoons extra-virgin olive oil, divided
• Cooking spray
• 1 cup halved grape tomatoes
• 16 pitted kalamata olives, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh basil
• 1 1/2 teaspoons chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 450u0b0.
2. Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450u0b0 for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.
3. Combine squash mixture, 1 teaspoon oil, olives, and remaining 5 ingredients in a bowl; toss gently. Serve immediately.

yellow squash, green bell pepper, onion, extravirgin olive oil, cooking spray, halved grape tomatoes, olives, balsamic vinegar, fresh basil, fresh oregano, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/roasted-vegetable-salad-1 (may not work)