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1
To roast vegetables: Preheat oven to 400u00b0.
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Wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes.
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3
Cut potatoes in half and cut red peppers into half inch pieces.
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4
In a large bowl, toss potatoes, bell peppers and 3 TBS olive oil, along with salt and pepper to taste.
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5
Arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans.
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Roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender.
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7
To make salad: After potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 TBS balsamic vinegar.
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8
Cool and remove garlic from foil.
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Squeeze cloves into a small bowl and mash with a fork with remaining 1/2 TBS olive oil and 1 TBS balsamic vinegar.
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Toss together with potatoes and peppers.
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11
Just before serving, add fresh basil.
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Serve at room temperature.
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13
Optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.
