Roasted Vegetable Salad(Meatless) - cooking recipe

Ingredients

6 red potatoes, cut into 1-inch cubes
1 red pepper, bite size chunks
1 green pepper, bite size chunks
3 c. mushrooms, stemmed and halved if large
10 garlic cloves, coarsely chopped
1/4 c. olive oil
2 tsp. chopped fresh or dried rosemary
salt and fresh ground pepper
2 Tbsp. wine vinegar or balsamic vinegar

Preparation

Boil potato cubes for 5 minutes.
Drain.
In a bowl, toss potatoes, peppers, mushrooms, garlic, olive oil and rosemary, until well coated with rosemary and oil.
Spread vegetables on a broiler pan and sprinkle with salt and pepper to taste.
Broil for 10 to 12 minutes, until slightly crisped and browned on edges. Stir once or twice to insure even cooking.
Return to bowl and toss with vinegar.
Serve hot or at room temperature.