DaVita Eats: Roasted Vegetable Salad

Portions:6

Serving size: 2/3 cup

Ingredients:

2 cups red potatoes

1/2 medium red bell pepper,

1/2 medium yellow bell pepper

1 cup mushrooms

1/2 cup zucchini

1 tablespoon minced garlic

1/4 cup olive oil

2 teaspoons dried rosemary

1/2 teaspoon black pepper

2 teaspoons balsamic vinegar

Preparation:

Cut potatoes into 1" cubes. Place in a large pot of water and boil for 10 minutes. Drain water, add fresh water and cook until tender.

Cut bell peppers into bite-sized pieces, cut mushrooms in half, slice zucchini and mince garlic.

Add the bell peppers, mushrooms, zucchini, garlic, olive oil and rosemary to potatoes. Mix well.

Spread vegetables on a broiler pan, sprinkle with black pepper, and broil for 12 to 15 minutes, until vegetables are slightly browned at the edges. Stir a few times during cooking.

Add vegetables back to the large bowl and toss with the balsamic vinegar. Serve hot or at room temperature.