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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Vegetables and potatoes make a great side dish. Ingredients:
1 1/2 lbs small red potatoes, quartered |
2 cups corn kernels |
1/2 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) |
1/4 cup olive oil |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 lb asparagus, cut into 2-inch lengths |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
20 cherry tomatoes, halved |
4 ounces feta cheese, crumbled |
1 cup fresh basil, thinly sliced |
1/3 cup olive oil |
1/4 cup red wine vinegar |
Directions:
1. In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat.
2. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 20-25 minutes or until potatoes are tender.
3. Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
4. In a large bowl, stir together tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
5. Combine oil and vinegar; drizzle over mixture and toss to coat.
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