Roasted Vegetable Salad
- Total Time
Roasting brings out the sweetness in these vegetables, which complements the tangy vinegar and salty olives.
yellow summer squash2 small, cut into 1-inch pieces (about 2 1/2 cups)
green pepper(s)1 medium, cut into 1/4-inch strips
uncooked onion(s)½ medium, cut into 6 wedges and separated
olive oil2 tsp, extra-virgin (divided)
cooking spray1 spray(s)
grape tomatoes1 cup(s), halved
Zoopa Build Your Own Salad Bar (1) Olives16 Tbsp, kalamata (or similar brand), pitted and chopped
balsamic vinegar1 Tbsp
basil1 Tbsp, chopped
fresh oregano1 ½ tsp, chopped
table salt¼ tsp
black pepper¼ tsp, freshly ground
- Preheat oven to 450°F.
- Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450°F for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.
- Combine squash mixture, 1 teaspoon oil, olives and remaining 5 ingredients in a bowl; toss gently. Serve immediately. Yield: 4 servings (serving size: 3/4 cup).