Roasted Vegetable Salad(Meatless)

1. 1

   Boil potato cubes for 5 minutes.

2. 2

   Drain.

3. 3

   In a bowl, toss potatoes, peppers, mushrooms, garlic, olive oil and rosemary, until well coated with rosemary and oil.

4. 4

   Spread vegetables on a broiler pan and sprinkle with salt and pepper to taste.

5. 5

   Broil for 10 to 12 minutes, until slightly crisped and browned on edges. Stir once or twice to insure even cooking.

6. 6

   Return to bowl and toss with vinegar.

7. 7

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.