Roasted vegetable salad
2
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Roasting brings out the sweetness in these vegetables, which complements the tangy vinegar and salty olives. In just under 40 minutes your guests can spoon this flavorful side on their plates. Having a room temperature vegetable dish takes the pressure off of mealtime since temperature is not essential to the success fo this recipe. Make a double batch on the weekend to serve during the week with roasted poultry or stirred into your favorite cooked whole wheat pasta. Take these veggies along to your next potluck event for a striking addition to the array of dishes or serve at your own backyard fete with grilled meat or poultry.
Ingredients
Uncooked yellow summer squash
2 small, cut into 1-inch pieces (about 2 1⁄2 cups)
Green bell pepper
1 medium, cut into 1⁄4-inch strips
Onion
½ medium, cut into 6 wedges and separated
Olive oil
2 tsp, extra-virgin (divided)
Cooking spray
1 spray(s)
Grape tomatoes
1 cup(s), halved
Zoopa Build Your Own Salad Bar (1) Olives
16 Tbsp, kalamata (or similar brand), pitted and chopped
Balsamic vinegar
1 Tbsp
Fresh basil
1 Tbsp, chopped
Fresh oregano
1½ tsp, chopped
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Instructions
1
Preheat oven to 450°F.
2
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.
3
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).
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