Roasted Vegetable Salad With Garlic And Rosemary Recipe

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.

No additional tips available.

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

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.

Roasted Vegetable Salad With Garlic And Rosemary

How did you like this recipe?

Frequently Asked Questions