Roasted Vegetable Salad with Basil
Rinse the tomatoes, remove the core, and cut into slices. Place on a baking sheet lined with parchment paper and drizzle with olive oil. Season with salt and pepper, and broil each side for 1-2 minutes.
Rinse, trim, and halve the artichokes.
Peel and slice the carrots.
Halve the olives.
Press the garlic.
Peel the onions, and coarsely chop the basil.
Sauté the carrots and artichokes in the oil. Add the garlic and onion, then add the white wine and broth. Mix in the olives, and simmer everything for 2-3 minutes, until the liquid has almost evaporated. Remove the artichokes and olives, and broil shortly until golden brown. Mix everything together in a bowl, season with salt and pepper, and garnish with the basil.