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.
Provided by Jennifer Michele
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 416.3, Fat 14.3, SaturatedFat 2, Sodium 90.7, Carbohydrate 66.1, Fiber 8.3, Sugar 9.8, Protein 9.2
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