Roasted Vegetable Salad

Submitted by Paris D

"Vegetables and potatoes make a great side dish."

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 10

ingredients

• 1 1⁄2 lbs small red potatoes, quartered
• 2 cups corn kernels
• 1⁄2 lb portabella mushroom, halved (baby portobello)
• 1 medium sweet red pepper, cut into strips
• 2 medium leeks, cut into 2-inch lengths (white portion only)
• 1⁄4 cup olive oil
• 1 tablespoon olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 lb asparagus, cut into 2-inch lengths
• 2 garlic cloves, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 20 cherry tomatoes, halved
• 4 ounces feta cheese, crumbled
• 1 cup fresh basil, thinly sliced

• DRESSING

• 1⁄3 cup olive oil
• 1⁄4 cup red wine vinegar

directions

1. In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat.
2. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 20-25 minutes or until potatoes are tender.
3. Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
4. In a large bowl, stir together tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
5. Combine oil and vinegar; drizzle over mixture and toss to coat.