Moosewood--Roasted Vegetable Salad with Garlic & Rosemary

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This is one of my favorite recipes -- I've made it many times.

 

 

* 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 : " Sent "

 

Amount Measure Ingredient -- Preparation Method

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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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Per Serving (excluding unknown items): 131 Calories; 14g Fat (90.9% calories

from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

9mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

 

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 0 0 0 0 0 0 0 0 0