Roasted veggies and caprese salad

Another evening with caprese salad, this time both the basil and tomato were from my garden. Add a little zucchini and a sweet potato.

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The caprese salad was drizzled with olive oil and vanilla-fig balsamic vinegar and sprinkled with a little hawaiian sea salt. The other half of the plate was zucchini and sweet potato, tossed in olive oil and sprinkled with sea salt then baked in the oven at 400F for 20 minutes, flipping at the 10 minute mark. 

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