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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A great warm main-dish salad made of roasted potatoes and vegetables tossed with tangy balsamic vinegar. The goat cheese can be omitted for vegans wishing to try this. Ingredients:
6 medium red potatoes, unpeeled and chopped |
3 cups whole white mushrooms |
2 carrots, peeled and chopped |
2 medium zucchini, chopped |
1 red onion, sliced |
2 red peppers, chopped |
4 cloves garlic, minced |
2 tsp olive oil |
1 tbsp rosemary |
1 tsp dried oregano |
2 tbsp balsamic vinegar |
1 tsp black pepper |
2 tsp red pepper flakes |
2 oz soft goat cheese (optional) |
Directions:
1. Preheat oven to 425F.
2. Mix vegetables, garlic, oil and herbs.
3. Pour into a roasting pan. Bake 30 minutes, stirring halfway through.
4. Switch heat to broiler and cook a further 5 minutes.
5. Transfer all to a serving bowl.
6. Mix vinegar, pepper and pepper flakes. Pour over vegetables and toss.
7. Crumble cheese over the dish and serve warm.
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