Preparation

• 1
  Preheat the oven to 150°C
• 2
  Trim the ends off each zucchini and squash, then split them lengthwise
• 3
  Remove the core from each tomato and split them in half
• 4
  Brush the skin side of each vegetable with olive oil
• 5
  Place the vegetables, skin side down, on a baking sheet and cook the vegetables for 7-10 minutes, until the skin has softened. Brush the cut sides of the vegetables with olive oil and flip them, cut side down
• 6
  Continue to cook the veggies for another 5 minutes or so until they have softened through, but aren't mushy
• 7
  Combine the remaining Olive Oil, the Balsamic vinegar and the Italian seasoning
• 8
  Chop the veggies and toss with the dressing
• 9
  Let the salad a few minutes before serving.