Tuesday, September 6, 2011

Fresh Tomato Salad with Roasted Vegetables

Fresh Tomato Salad with Roasted Vegetables
A few weeks ago I made this Fresh Tomato Sauce for bhg.com and over the weekend I was inspired to take it up a few notches by turning it into a stand alone salad. You do need to turn the oven on, but with the feeling-like-fall temperatures, that shouldn't be an issue. I recommend making this while you still have some delicious tomatoes on hand—and eating it on a porch with your feet up.
5-6 medium ripe tomatoes, chopped into chunks
1 large handful basil, chopped
1/2 medium red onion, thinly sliced
2 T olive oil
Salt and pepper to taste

Mix all ingredients together into a large bowl and let sit while you prep the roasted veggies. Preheat your oven to 400 F.

2 bell peppers, chopped into 1-inch pieces
1 eggplant, chopped into 1-inch pieces
3-4 small to medium potatoes, diced
Olive oil
Salt and pepper

1. Spray a foil-lined baking sheet (or two) with nonstick spray. Spread out your veggies and potatoes and sprinkle with olive oil, salt, and pepper. Roast until tender, about 20-30 minutes (though this will vary depending on your vegetables—check every 5 minutes after 20, shaking the pan to make sure things don't stick).
2. Remove from the oven when tender and let sit for 5 minutes to cool slightly.
3. Add the roasted vegetables and potatoes to the fresh tomatoes and stir to combine. Serve as is or with tahini sauce (particularly the kind from Trader Joe's).
4. Enjoy!


  1. Looks delicious! Fantastic way to use up the garden's bounty. I need any vessel for zucchini possible!

  2. Looks like a great vegie meal for this weekend. The eggplant in there looks amazing and is calling my name!

  3. This looks so good! I've been trying to eat veggie more often and love eggplant.