Roasted Vegetable Salad

Prep Time: 18 Minutes

Cook Time: 20 Minutes

Ready In: 38 Minutes

Servings: 4

Ingredients:

2 small yellow squash, cut into 1-inch pieces (about 2 1/2 cups)

1 green bell pepper, cut into 1/4-inch strips

1/2 onion, cut into 6 wedges and separated

2 teaspoons extra-virgin olive oil, divided

cooking spray

1 cup halved grape tomatoes

16 pitted kalamata olives, chopped

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh basil

1 1/2 teaspoons chopped fresh oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 450°.
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° 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.

By RecipeOfHealth.com