Roasted Vegetable Salad With Garlic and Rosemary

"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."
 
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Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Bring the water to a rapid boil in a large saucepan.
  • Boil the potatoes (both) for 5 minutes.
  • Drain the potatoes thoroughly, and in a large boil toss the potatoes with the vegetables, garlic, oil and rosemary.
  • 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.
  • Stir during cooking for even browning.
  • Return the browned vegetables to a large bowl and toss with balsamic vinegar and additional salt and pepper to taste.
  • Serve hot, or at room temperature.

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Reviews

  1. All I can say is...YUM!!
     
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RECIPE SUBMITTED BY

<p>After a very long hiatus, I have found this site again! I remember trying to make it work with my PDA... so ya, it has been a while.</p> 8758017"
 
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