Tomato and Roasted Vegetable Salad

• 1 orange, red and yellow bell pepper, cored and cut into squares
• 2 zucchini, cut into one inch diagonal pieces
• 2 tablespoons extra virgin oil
• Salt and fresh ground pepper to taste
• 1 pound different varieties of grape tomatoes cut in half
• 2 tablespoons homemade or store bought pesto
• Salt and pepper to taste

Preheat oven to 375 degrees.
Place the peppers and zucchini on a cookie sheet.
Add the olive oil with the salt and pepper. Mix well and bake for 30 minutes. In the meantime in a serving bowl, add the tomatoes and the pesto. Add the roasted vegetables to the bowl and mix well. Add salt and pepper.