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    You are in: Home / Recipes / Roasted Vegetable Salad With Garlic and Rosemary Recipe
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    Roasted Vegetable Salad With Garlic and Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Jennifer Michele's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the water to a rapid boil in a large saucepan.
    2. 2
      Boil the potatoes (both) for 5 minutes.
    3. 3
      Drain the potatoes thoroughly, and in a large boil toss the potatoes with the vegetables, garlic, oil and rosemary.
    4. 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. 5
      Stir during cooking for even browning.
    6. 6
      Return the browned vegetables to a large bowl and toss with balsamic vinegar and additional salt and pepper to taste.
    7. 7
      Serve hot, or at room temperature.

    Ratings & Reviews:

    • on May 30, 2001

      55

      All I can say is...YUM!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2009

      55

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    Nutritional Facts for Roasted Vegetable Salad With Garlic and Rosemary

    Serving Size: 1 (730 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.3
     
    Calories from Fat 129
    30%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 90.6 mg
    3%
    Total Carbohydrate 66.1 g
    22%
    Dietary Fiber 8.2 g
    33%
    Sugars 9.7 g
    39%
    Protein 9.2 g
    18%

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