Salad Recipes | Roasted vegetable salad

Roasted vegetable salad

Ingredients

• 4 Italian plum tomatoes
• 2 sweet pepper
• 1 sweet onion
• 2 yellow summer squash
• 2 zucchini
• 4 potatoes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 3 cloves garlic
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup basil

Preparation

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 strips. Cut potatoes in half  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 and serve roasted vegetable salad.

Tagged With Roasted vegetable salad

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