Shelly's Recipe

ROASTED VEGETABLE SALAD II

Category: Salad

Garlic flavored non-stick spray
2 lbs small red potatoes, well scrubbed and cut in wedges
2 medium red or Maui onions, cut lengthwise
2 each zucchini and yellow squash, cut in half lengthwise
1 each large yellow and red bell pepper, quartered lengthwise
1/2 tsp salt
1/4 tsp black pepper
1/2 cup bottled balsamic vinaigrette
1 cup fresh basil leaves, cut in narrow strips

Position racks to divide oven in thirds. Heat to 450. Line 2 jelly-roll pans with foil; coast foil with garlic spray.

Spread potatoes and as many onions as will fit in a single layer in 1 pan; spread remaining vegetables in other pan. coat with seasoning spray; sprinkle with salt and pepper.

Place pan with potatoes on lower oven rack, other pan on higher rack. Roast 15 minutes, switch position of pans and roast 15 minutes longer or until potatoes are tender and veggies are slightly charred.

When cool enough to handle, cut zucchini, yellow squash and peppers in bite size pieces. Place vegetables and vinaigrette in a large bow. Toss to mix and coat. Shortly before serving, stir in basil. Makes 9 cups.