This is wonderful served warm to accompany roast chicken or lamb, and does double duty the next day as a cold salad.
, preferably red, yellow or orange
, such as Vidalia or Spanish
8 tiny or 4 small
freshly ground black
Preheat oven to 425F (220C). Slice tomatoes in half. With your hand, squeeze out all seeds and juice. Place tomatoes in a large mixing bowl, adding remaining vegetables as they are cut. Seed and cut peppers into long narrow strips. Slice onion thickly and separate into rings. Slice squash and zucchini lengthwise into 1/2-inch (1-cm) strips. Then cut into bite-size pieces. Cut potatoes in half or quarters so they are no more than 1-1/2 inches (3.5 cm) wide. Whisk oil with vinegar, garlic, salt and pepper. Drizzle over top of vegetables. Gently toss until vegetables are evenly coated.
Spread vegetables out in a single layer on an ungreased baking sheet or roasting pan. Roast in centre of preheated 425F (220C) oven, stirring twice, until vegetables are golden-tinged and just tender, about 20 minutes. Then spoon into a heatproof bowl. Sprinkle vegetables with basil, then gently toss. Serve warm or at room temperature. This is best on the day it’s made.