Roasted Vegetable Salad With Garlic And Rosemary

• 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.

water, red potatoes, sweet potatoes, red bell pepper, green bell pepper, mushrooms, garlic, olive oil, fresh rosemary, balsamic vinegar, salt, fresh ground pepper

Taken from www.food.com/recipe/roasted-vegetable-salad-with-garlic-and-rosemary-9101 (may not work)