Roasted Summer Vegetable Salad

Ingredients:

• 2 cups cherry tomatoes
• 2 cups zucchini, diced
• 1 eggplant, diced
• 1 bell pepper, diced
• 1 red onion, diced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 cup fresh basil leaves, torn

Instructions:

• Preheat the oven to 400°F (200°C).
• In a large bowl, toss the cherry tomatoes, zucchini, eggplant, bell pepper, red onion, and garlic with olive oil, oregano, salt, and pepper.
• Spread the vegetables on a baking sheet in a single layer.
• Roast for 20-25 minutes until the vegetables are tender and slightly caramelized.
• Transfer the roasted vegetables to a serving bowl and drizzle with balsamic vinegar.
• Toss with fresh basil leaves and serve warm or at room temperature.