Roasted Vegetable Salad With Garlic and Rosemary |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Very nice main course vegetarian or vegan meal that I adapted from the Moosewood Restaurant Cooks at Home cookbook. My kids like everything but the sweet potatoes and mushrooms. I love the whole thing! Served with hunks of hot bread, it is heavenly. Ingredients:
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 |
Directions:
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.
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