Roasted Vegetable Salad

Ingredients:

  • 2 cups red potatoes
  • 1/2 medium red bell pepper
  • 1/2 medium yellow bell pepper
  • 1 cup mushrooms
  • 1/2 cup zucchini
  • 1 tablespoon minced garlic
  • 1/4 cup olive oil
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon black pepper
  • 2 teaspoons balsamic vinegar

Preparation:

  1. Cut potatoes into small cubes. Place in a large pot of water and boil for 10 minutes. Drain water, add fresh water and cook until tender.
  2. Cut bell peppers into bite-sized pieces, cut mushrooms in half, slice zucchini and mince garlic.
  3. Add the bell peppers, mushrooms, zucchini, garlic, olive oil and rosemary to potatoes. Mix well.
  4. Spread vegetables on a broiler plan, sprinkle with black pepper, and broil for 12 to 15 minutes, until vegetables are slightly browned at the edges. Stir a few times during cooking.
  5. Add vegetables back to the large bowl and toss with the balsamic vinegar. Serve hot or at room temperature.