Roasted Tomato and Carrot Salad

1.Preheat the oven to 400°F (200°C).

2.1. Wash and dry the tomatoes and carrots. Cut the tomatoes into wedges and slice the carrots lengthwise.

3.2. Place the tomato wedges and carrot slices on a baking sheet. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

4.3. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.

5.4. Remove from the oven and let cool slightly.

6.5. Tear fresh basil leaves and scatter them over the roasted tomatoes and carrots.

7.6. Drizzle with a little more olive oil and balsamic vinegar if desired.

8.7. Season with additional salt and pepper to taste.

9.8. Serve the roasted tomato and carrot salad warm as a side dish or over a bed of mixed greens for a light and healthy meal.