On damp rainy days, “just-picked” vegetables roasted in the oven fill the house with intriguing aromas.
Roasted vegetable salad
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PREP TIME
30 min
Makes
6 servings
* PLUS Baking Time: 25 minutes
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
- 4.5 g,
- Carbohydrates
- 30.4 g,
- Fat
- 7.6 g,
FILED UNDER: appetizer bake Dinner Healthy Recipes lunch Salads vegetables
