Roasted Vegetable Salad With Garlic And Rosemary - cooking recipe

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

Preparation

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