Roasted vegetable salad

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30 min


6 servings

* PLUS Baking Time: 25 minutes


  • 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


  • 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,

On damp rainy days, “just-picked” vegetables roasted in the oven fill the house with intriguing aromas.