Roasted Vegetable Salad With Garlic And Rosemary

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 cups water
• 6 red potatoes, cut into 1 inch cubes
• 1 sweet potatoes or 1 yam, cubed
• 1 red bell pepper, cut into bite-sized chunks
• 1 green bell pepper, cut into bite-sized chunks
• 3 cups mushrooms, cleaned, stemmed, and halved if large (i use a variety of different types, strips of portabella are a nice addition)
• 10 garlic cloves, coarsely chopped
• 1/4 cup olive oil
• 2 teaspoons fresh rosemary or 2 teaspoons dried rosemary, chopped
• 2 tablespoons balsamic vinegar
• salt
• fresh ground pepper

Recipe

• 1 bring the water to a rapid boil in a large saucepan.
• 2 boil the potatoes (both) for 5 minutes.
• 3 drain the potatoes thoroughly, and in a large boil toss the potatoes with the vegetables, garlic, oil and rosemary.
• 4 spread the mixture on a broiler pan, sprinkle generously with the salt and pepper and broil for 10-12 minutes until slightly crisp and browned on the edges.
• 5 stir during cooking for even browning.
• 6 return the browned vegetables to a large bowl and toss with balsamic vinegar and additional salt and pepper to taste.
• 7 serve hot, or at room temperature.