vegan - Roasted Vegetable Salad with Garlic and Rosemary

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* Exported from MasterCook *

 

Roasted Vegetable Salad with Garlic and Rosemary

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups water

6 red potatoes -- cut into 1 inch

cubes

1 sweet potato or 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, sliced portobellos are nice.

10 cloves garlic -- coarsely chopped

1/4 cup olive oil

2 teaspoons fresh rosemary or dried rosemary -- chopped

2 tablespoons balsamic vinegar

salt

freshly ground pepper

 

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, sprinkly 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.

 

 

 

Source:

" http://www.recipezaar.com/browse/getrecipe.zsp?id=9101 & path=0110FC0A9

 

 

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Per Serving (excluding unknown items): 250 Calories; 14g Fat (48.1% calories

from fat); 4g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 19mg

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

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0