Roasted Vegetable Salad With Garlic And Rosemary

Name: Roasted Vegetable Salad With Garlic And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 6 red potatoes, cut into 1 inch cubes; 1 sweet potatoes or 1 yam, cubed; 1 red bell pepper, cut into bite-sized chunks; 1 green bell pepper, cut into bite-sized chunks; 3 cups mushrooms, cleaned, stemmed, and halved if large (I use a variety of different types, strips of portabella are a nice addition); 10 garlic cloves, coarsely chopped; 1/4 cup olive oil; 2 teaspoons fresh rosemary or 2 teaspoons dried rosemary, chopped; 2 tablespoons balsamic vinegar; salt; fresh ground pepper

Servings: persons

4 cups water
6 red potatoes, cut into 1 inch cubes
1 sweet potatoes or 1 yam, cubed
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
3 cups mushrooms, cleaned, stemmed, and halved if large (I use a variety of different types, strips of portabella are a nice addition)
10 garlic cloves, coarsely chopped
1/4 cup olive oil
2 teaspoons fresh rosemary or 2 teaspoons dried rosemary, chopped
2 tablespoons balsamic vinegar
salt
fresh ground pepper

1
Bring the water to a rapid boil in a large saucepan.
2
Boil the potatoes (both) for 5 minutes.
3
Drain the potatoes thoroughly, and in a large boil toss the potatoes with the vegetables, garlic, oil and rosemary.
4
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.
5
Stir during cooking for even browning.
6
Return the browned vegetables to a large bowl and toss with balsamic vinegar and additional salt and pepper to taste.
7
Serve hot, or at room temperature.

700

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups water, 6 red potatoes, cut into 1 inch cubes, 1 sweet potatoes or 1 yam, cubed, 1 red bell pepper, cut into bite-sized chunks, and more.

Yes, Roasted Vegetable Salad With Garlic And Rosemary falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!