Roasted Vegetable Salad(Meatless)
Roasted Vegetable Salad(Meatless) is an moderately easy dinner. Made with 6 red potatoes, cut into 1-inch cubes, 1 red pepper, bite size chunks, 1 green pepper, bite size chunks, 3 c. mushrooms, stemmed and halved if large and 10 garlic cloves, coarsely chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Boil potato cubes for 5 minutes.
Drain.
In a bowl, toss potatoes, peppers, mushrooms, garlic, olive oil and rosemary, until well coated with rosemary and oil.
Spread vegetables on a broiler pan and sprinkle with salt and pepper to taste.
Broil for 10 to 12 minutes, until slightly crisped and browned on edges. Stir once or twice to insure even cooking.
Return to bowl and toss with vinegar.
Serve hot or at room temperature.
π· Perfect Pairings
Complete your meal with these
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