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Roasted Vegetable Salad With Garlic and Rosemary

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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 Nutrition


  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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