Recipe: Roasted Summer Vegetable Salad (with balsamic vinegar, pine nuts, and raisins)

ROASTED SUMMER VEGETABLE SALAD

1 medium zucchini
1 medium yellow squash
1 small red onion
1 yellow or red pepper
2 cups cherry tomatoes, sliced in half or 2 large tomatoes, chopped
extra virgin olive oil
salt and pepper
balsamic vinegar
handful of fresh basil leaves, julienned
1/4 cup pine nuts, toasted
1/4 cup raisins or currants

Cut the zucchini, squash, onion, and pepper into small dice. Preheat oven to 400 degrees F. Line three sheet pans with parchment paper.

Toss zucchini and squash together in a bowl with olive oil, salt and pepper and place on one sheet. Do the same with the onion and pepper and place on another sheet. Do the same with the tomatoes and place on last sheet.

Roast vegetables until softened on the inside and lightly browned on the outside. This should take only 10 minutes or so for each tray, less for the tomatoes.

As vegetables are done, place in a bowl and toss together with balsamic vinegar to taste, basil, pine nuts, and raisins. Taste for seasoning and add more salt and pepper if needed.

Serve warm or room temperature with grilled halibut.

Source: Christine Ilich, The Winchester Star, 2006