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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


In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. 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. Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer. In a large bowl, stir together tomatoes, cheese, basil, asparagus and roasted vegetable mixture. Combine oil and vinegar; drizzle over mixture and toss to coat.

Source: www.food.com