Roasted vegetable salad
Yellow summer squash
2 small, cut into 1-inch pieces (about 2 1⁄2 cups)
1 medium, cut into 1⁄4-inch strips
½ medium, cut into 6 wedges and separated
2 tsp, extra-virgin (divided)
1 cup(s), halved
Zoopa Build Your Own Salad Bar (1) Olives
16 Tbsp, kalamata (or similar brand), pitted and chopped
1 Tbsp, chopped
1½ tsp, chopped
¼ 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).