4 summer squash, sliced
1 bell pepper, cubed
5 garlic cloves, crushed
1/2 cup sliced onion (optional)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar
2 tablespoons pine nuts, toasted
8 fresh basil leaves, cut into very thin strips
Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well. Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.