Roasted Vegetable Salad With Garlic and Rosemary

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  cups water
• 6  red potatoes, cut into 1 inch cubes
• 1  sweet potatoes or 1  yam, cubed
• 1  red bell pepper, cut into bite-sized chunks
• 1  green bell pepper, cut into bite-sized chunks
• 3  cups mushrooms, cleaned, stemmed, and halved if large (I use a variety of different types, strips of portabella are a nice addition)
• 10  garlic cloves, coarsely chopped
• 1⁄4 cup olive oil
• 2  teaspoons fresh rosemary or 2  teaspoons dried rosemary, chopped
• 2  tablespoons  balsamic vinegar
•  salt
•  fresh ground pepper

Directions

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