This warm roasted veggie salad is a great vegetarian meal, but it's also equally good paired up with some yummy meat. We had some fresh sausage from a local place here in town, so I roasted that up as well. Tossed with a bit of olive oil, herbs, and balsamic vinegar, then roasted to perfection, this is a yummy way to spend the evening.
Adapted from Crazy Plates by Greta and Janet Podleski
6 med sized red potatoes, unpeeled, cut into 1 inch cubes
3 cups of whole medium mushrroms
2 med carrots, peeled and coarsely chopped
2 medium zucchini, cut into bit sized chunks
1 med red onion, cut into rings
1 large red bell pepper, cut into bit sized chunks
1 large yellow bell pepper, cut into bite sized chunks
2 cloves of garlic, minced
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp fresh rosemary, minced finely
2 tsp dried oregano (or 2 Tbsp fresh)
1/4 tsp salt and black pepper
1/2 cup crumbled feta cheese
Spray a large roasting pan with non-stick spray. In a bowl, stir together the olive oil, rosemary, salt, pepper, oregano, and balsamic vinegar. Set aside. In a large bowl , toss the chopped veggies together and drizzle with the herbed oil and vinegar mixture. Toss and mix well.
Bake at 425 F for about 30 minutes. Stir once or twice during cooking time, until veggies soften and start to brown.
Remove from oven and sprinkle with feta. Serve warm.
Makes 4 meal sized servings.
**To serve with sausages, we just pricked a couple of sausages and baked them a separate dish in the oven for about 15 minutes, or until cooked through.
