Roasted Vegetable Salad

Vegetables and potatoes make a great side dish.

• Ready In: 1 hr 10 mins
• 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.