Roasted Vegetable Salad With Garlic And Rosemary

Committees are necessary. Even more important is vision and the ability to move the congregation toward the goals of the church. But when push comes to shove, it's the ministry of the Word that gives us our greatest impact. A church can usually put up with weak administration if it has effective preaching. But there's nothing quite as pathetic as people coming to church and returning home without any spiritual food.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
	Sami	Veg03	4	Servings

INGREDIENTS

4	c	Water
6		Red potatoes, 2-3" in
		diameter
		cut into 1" cubes
1		Red bell pepper, cut into
		bite-size
		pcs
1		Green bell pepper, cut into
		bite-size
		pcs
3	c	Mushrooms, cleaned &
		stemmed
		halved
10		Cloves garlic, minced
1/4	c	Olive oil
1	T	Chopped fresh rosemary
		Salt & freshly ground pepper
		to taste
2	T	Wine vinegar or balsamic
		vinegar

INSTRUCTIONS

Bring the water to a rapid boil in a large saucepan. Boil the potato
cubes for 5 minutes. Drain the potatoes thoroughly, and in a bowl,
toss the cooked potatoes with the bell peppers, mushrooms, garlic,
olive oil, and rosemary until the vegetables are well coated with the
rosemary and oil. Spread the vegetables on a broiler pan, sprinkle
generously with salt and pepper, and broil for 10 to 12 minutes until
slightly crisped and browned at the edges. Stir once or twice to
ensure even cooking. Return the roasted vegetables to the bowl and
toss with the vinegar. Serve hot or at room temperature.  Recipe by:
Moosewood Cooks at Home (adapted)  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 161 Calories From Fat: 123 Total Fat: 13.9g Cholesterol: 0mg Sodium: 13.9mg Potassium: 342.4mg Carbohydrates: 8.2g Fiber: 2.1g Sugar: 3.5g Protein: 2.8g