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Cut tomatoes in half, toss in olive oil to coat and 2 tbsp basil, salt and pepper to taste.
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Place cut side down on a baking sheet and place in a 400 degree oven.
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Put potatoes and cut zucchini in a large bowl, toss with enough olive oil to coat, garlic, salt and pepper and the remaining basil.
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Place on another baking sheet and add to the oven.
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Roast the veggies until the skin on the tomatoes is blackened and the potatoes and zucchini are well browned.
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Remove from oven. Allow tomatoes to cool, then slip off skins and roughly chop.
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Place potatoes, zucchini, tomatoes and chopped onion in a medium bowl.
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Toss with a tiny bit more olive oil, balsamic, salt and pepper and some more basil if you like.