Roasted Vegetable Salad with Garlic and Rosemary

Here's another simple recipe along the same line as the Roasted Green Beans with Garlic I posted previously. We often grill veggie kebabs, but the beauty of broiling here is that you get to nibble on that roasted garlic whilst feasting on the veggies... though I suppose one could skewer garlic cloves... might have to try that soon!

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Roasted Vegetable Salad with Garlic and Rosemary
"Moosewood Restaurant Cooks at Home" by the Moosewood Collective - 1995
4 Servings

"A nice main course with bread, cherry tomatoes, and cheese. An excellent side salad for a simple fish or bean dish. This salad can be served warm or at room temperature and is perfect for picnics, trips, and covered-dish suppers." - author

4 cups water
6 red potatoes, 2-3" in diameter, cut into 1-inch cubes
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
3 cups fresh button mushrooms, cleaned, stemmed, and halved if large
10 garlic cloves, coarsely chopped
1/4 cup olive oil
2 teaspoons fresh rosemary, chopped
salt and pepper
2 tablespoons balsamic or wine 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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Donna's Notes:
I've tried this both with and without the vinegar at the end; love it either way.