Roasted Vegetable Salad

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 1/2 lbs small red potatoes, quartered
• 2 cups corn kernels
• 1/2 lb portabella mushroom, halved (baby portobello)
• 1 medium sweet red pepper, cut into strips
• 2 medium leeks, cut into 2-inch lengths (white portion only)
• 1/4 cup olive oil
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb asparagus, cut into 2-inch lengths
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 20 cherry tomatoes, halved
• 4 ounces feta cheese, crumbled
• 1 cup fresh basil, thinly sliced
• 1/3 cup olive oil
• 1/4 cup red vinegar

Recipe

• 1 in a large bowl, combine the first five ingredients. drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat.
• 2 place in two greased 15-in. x 10-in. x 1-in. baking pans. bake at 425° for 20-25 minutes or until potatoes are tender.
• 3 meanwhile, in a large skillet, saute asparagus in remaining oil until tender. add garlic and pepper flakes; cook 1 minute longer.
• 4 in a large bowl, stir together tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
• 5 combine oil and vinegar; drizzle over mixture and toss to coat.