Warm Roasted Veggie Potato Salad | Hungry Girl

Ingredients

• 1 lb. (about 10) small baby red potatoes, scrubbed clean and quartered
• 4 cups cubed eggplant (about 1 medium eggplant)
• 3 cups small cauliflower florets (about half a head)
• 1 cup red bell pepper cut into 1-inch chunks (about 1 medium pepper)
• 1 cup onion cut into 1-inch chunks (about half of a medium onion)
• 1/4 tsp. each salt and black pepper
• 1/4 tsp. Italian seasoning
• 1/3 cup light Italian dressing
• 2 tbsp. chopped fresh basil