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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.
Calories 192, Protein 4.5g, Carbohydrates 30.4g, Fat 7.6g.
On damp rainy days, "just-picked" vegetables roasted in the oven fill the house with intriguing aromas.