Roasted Vegetable Salad

• 1 pound small red potatoes, quartered
• 2 medium ears sweet corn, halved
• 1/2 pound baby portobello mushrooms, halved
• 1 medium sweet red pepper, cut into strips
• 2 medium leeks (white portion only), cut into 2-inch lengths
• 1/4 cup plus 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound fresh asparagus, cut into 2-inch lengths
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 cups cubed French bread
• 10 cherry tomatoes, halved
• 1 cup (4 ounces) crumbled feta cheese
• 1 cup thinly sliced fresh basil leaves
• 1/3 cup olive oil
• 1/4 cup red wine vinegar

1. Preheat oven to 425u0b0. In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in two greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender.
2. Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
3. Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

red potatoes, ears sweet corn, portobello mushrooms, sweet red pepper, leeks, olive oil, salt, pepper, fresh asparagus, garlic, red pepper, bread, tomatoes, feta cheese, basil, olive oil, red wine vinegar

Taken from www.tasteofhome.com/recipes/roasted-vegetable-salad/ (may not work)