Roasted Vegetable Salad With Garlic and Rosemary

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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