Roasted Vegetable Salad with Garlic and Rosemary

4 c. water
6 red potatoes (2 to 3 inches in diameter), cut into 1-inch cubes
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
3 c. mushrooms, cleaned, stemmed, and halved if large
10 or more garlic cloves, coarsely chopped
1/4 c. olive oil*
2 tsp. chopped fresh rosemary (1/3 of this amount if using dried)*
salt and freshly ground black pepper

2 T. wine vinegar or balsamic vinegar*

Source: Moosewood Restaurant Cooks at Home

Bring the water to a rapid boil in a large saucepan. Boil the potato cubes for 5 minutes. Thoroughly drain the potatoes and in a bowl toss the cooked potatoes with the bell peppers, mushrooms, garlic, olive oil, and rosemary until the vegetables are well coated with the rosemary and oil. Spread the vegetables on a broiler pan, sprinkle generously with salt and pepper, and broil for 10 to 12 minutes,until slightly crisped and browned at the edges. Stir once or twice to ensure even cooking.
Return the roasted vegetables to the bowl and toss with the vinegar. Serve hot or at room temperature.

Although I used the specified amount of ingredients, this recipe made almost double of what I expected (making it great for a potluck). I wanted to make sure that the vegetables were evenly coated, so I tossed them in two parts — half the amount tossed with half the oil and so on. When I combined both batches, it looked like it needed more olive oil* so I added dribbled on more and stirred until all veggies were evenly coated.   Adding a bit more rosemary would have been a good idea.
For even broiling, I divided the batch onto two foiled-line pans.
When assembling for serving, I used the pan drippings (olive oil and water from veggies) from only one pan, so as not to have a soupy mess. I added a bit more than 2 T. of balsamic* to taste.
This dish did well at room temperature.
The next day I fried some of the veggies with some dill and topped them with an over-easy egg.

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