Roasted Vegetable Salad With Garlic and Rosemary Recipe

Directions:

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.