Broil-Roasted Vegetables in Basil Viniagrette
Recipe courtesy Suzanne Zimmer Lowery

Serves 4-6

Ingredients:
1/2 each red, yellow, orange and green pepper, cut into strips
1 medium zucchini, sliced into rounds
1 medium yellow squash, cut into rounds
1 shallots, chopped
4 tablespoons olive oil, divided
1/2 teaspoon salt
1 small tomato, seeded and chopped
4 1/2 teaspoons white wine vinegar
1/4 cup chopped fresh basil
Salt and pepper to taste

Directions:
Preheat the broiler. Place the peppers, zucchini, squash, and shallots in a large bowl. Add 2 tablespoons of olive oil and salt, and toss to coat. Spread the vegetables in a single layer on a broiler pan or cookie sheet. Broil for 10-12 minutes, flipping vegetables several times, until tender and browned.

In a bowl, whisk together the remaining 2 tablespoons of olive oil, the vinegar, tomato, and basil. Season with salt and pepper. Add the cooked vegetables, tossing to combine.