Roasted vegetable salad

Bereiding

1/2 cup salad dressing (Miracle Whip) 1/4 cup olive oil 2 eetlepel(s) cider vinegar 1 cup basil (fresh); chopped 1 theelepel(s) garlic; minced 1/2 theelepel(s) black pepper; coarse ground 1/2 theelepel(s) salt 14 ounce yellow squash; sliced (

0.25 in) 4 ounce zucchini; sliced (

0.25 in) 3/2 single (3 ounce) bell peppers (red, green, yellow); cored, cut in strips 4 large potatoes (red-skinned); quartered 5 ounce eggplant (baby); sliced (

0.25 in) 8 ounce green beans (fresh); trimmed Heat oven to 450 F. Have a large shallow roasting pan ready. Whisk all dressing ingredients in a medium-size bowl until blended. Remove and reserve

0.25 cup. Arrange vegetables in separate groups in roasting pan. Drizzle with the larger amount of dressing and gently toss to coat, but keep vegetables in separate groups. Roast 35 minutes or until potatoes are tender. Arrange on a large serving platter. Serve with reserved dressing. Serves

4.