Roasted Vegetable Salad

[Guest guest]

This one is definitely a " must try " . When I make this, I sometimes serve it as

a main dish, and just have some kind of bread with it -- it's so good.

 

* Exported from MasterCook *

 

Roasted Vegetable Salad with Garlic and Rosemary

 

Recipe By : Moosewood Cooks at Home (adapted)

Serving Size : 4 Preparation Time :0:20

Categories : " Post " Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

1/4 cup olive oil

1 tablespoon chopped fresh rosemary

salt & freshly ground pepper to taste

2 tablespoons wine vinegar or balsamic vinegar

 

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.

 

 

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NOTES : If you line the broiler pan with aluminum foil, it will hold all the

savory juices and speed up the cleanup process.

 

Nutr. Assoc. : 0 4716 1106 685 4204 0 0 0 0 2140