Potato Salad with Roasted Tomatoes and Zucchini

Cut tomatoes in half, toss in olive oil to coat and 2 tbsp basil, salt and pepper to taste.

Place cut side down on a baking sheet and place in a 400 degree oven.

Put potatoes and cut zucchini in a large bowl, toss with enough olive oil to coat, garlic, salt and pepper and the remaining basil.

Place on another baking sheet and add to the oven.

Roast the veggies until the skin on the tomatoes is blackened and the potatoes and zucchini are well browned.

Remove from oven. Allow tomatoes to cool, then slip off skins and roughly chop.

Place potatoes, zucchini, tomatoes and chopped onion in a medium bowl.

Toss with a tiny bit more olive oil, balsamic, salt and pepper and some more basil if you like.