- 1.5 lb sweet mini peppers
- 2 lb baby squash
- 1 lb cherry or grape tomatoes
- Olive oil to coat the vegetables
- Salt to taste
- 10 fresh basil leaves
- Preheat oven to 400F.
- Wash all the peppers, squash, and tomatoes (no need to cut any of them).
- Spread them out on a baking tray and cover with olive oil and sprinkle with salt.
- Roast at 400F for 30-45 minutes until softened and slightly browned.
- Serve hot or cold.