Roasted vegetable salad with garlic and rosemary
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 6 | Red potatoes; (2-3\" in diameter), | |
| ; cut into 1\" cubes | ||
| 1 | Red bell pepper; (cut into bite-size | |
| ; pcs) | ||
| 1 | Green bell pepper; (cut into bite-size | |
| ; pcs) | ||
| 3 | cups | Mushrooms; cleaned & stemmed, |
| ; halved | ||
| 10 | Cloves garlic; minced | |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Chopped fresh rosemary |
| Salt & freshly ground pepper to taste | ||
| 2 | tablespoons | Wine vinegar or balsamic vinegar |
Directions
Bring the water to a rapid boil in a large saucepan. Boil the potato cubes for 5 minutes. Drain the potatoes thoroughly, and in a bowl, toss the cooked potatoes with the bell peppers, mushrooms, garlic, olive oil, and rosemary until the vegetables are well coated with the rosemary and oil.
Spread the vegetables on a broiler pan, sprinkle generously with salt and pepper, and broil for 10 to 12 minutes until slightly crisped and browned at the edges. Stir once or twice to ensure even cooking. Return the roasted vegetables to the bowl and toss with the vinegar. Serve hot or at room temperature.
Recipe by: Moosewood Cooks at Home (adapted) Converted by MM_Buster v2.0l.