Roasted Vegetable Salad

• 1 12 lbs small red potatoes, quartered
• 2 cups corn kernels
• 12 lb portabella mushroom, halved (baby portobello)
• 1 medium sweet red pepper, cut into strips
• 2 medium leeks, cut into 2-inch lengths (white portion only)
• 14 cup olive oil
• 1 tablespoon olive oil
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 lb asparagus, cut into 2-inch lengths
• 2 garlic cloves, minced
• 12 teaspoon crushed red pepper flakes
• 20 cherry tomatoes, halved
• 4 ounces feta cheese, crumbled
• 1 cup fresh basil, thinly sliced
• 13 cup olive oil
• 14 cup red wine vinegar

1. In a large bowl, combine the first five ingredients.
2. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat.
3. Place in two greased 15-in.
4. x 10-in.
5. x 1-in.
6. baking pans.
7. Bake at 425 for 20-25 minutes or until potatoes are tender.
8. Meanwhile, in a large skillet, saute asparagus in remaining oil until tender.
9. Add garlic and pepper flakes; cook 1 minute longer.
10. In a large bowl, stir together tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
11. Combine oil and vinegar; drizzle over mixture and toss to coat.

red potatoes, corn kernels, portabella mushroom, sweet red pepper, leeks, olive oil, olive oil, salt, pepper, lengths, garlic, red pepper, tomatoes, feta cheese, fresh basil, olive oil, red wine vinegar

Taken from www.food.com/recipe/roasted-vegetable-salad-501359 (may not work)