Roasted Vegetable Salad With Garlic And Rosemary
| 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.
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Nutrition (calculated from recipe ingredients)
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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