Lemon-Basil Roasted Vegetables

Ingredients:

• 3 Tbsp. Country Crock® Spread, melted
• 2 large zucchini and/or yellow squash, chopped
• 2 large red bell peppers, chopped
• 1 small red onion, chopped
• 1 large clove garlic, finely chopped
• 2 large tomatoes, seeded and chopped
• 1/4 cup loosely packed fresh basil leaves, thinly sliced
• 1 Tbsp. lemon juice
• 1 tsp. grated lemon peel
• 1/4 tsp. ground black pepper

Directions:

1. Preheat oven to 450°. Toss Country Crock® Spread, zucchini, red peppers and red onion in shallow roasting pan. Roast until vegetables are tender, about 45 minutes. Toss hot vegetables with garlic.
2. Meanwhile, arrange tomatoes, basil, lemon juice, lemon peel and black pepper in large bowl. Combine roasted vegetables with tomatoes. Serve warm, room temperature or chilled.

• Try serving this colorful salad over hot cooked cous cous or orzo!