Roasted Vegetable Salad

I first tried this dish at my mother-in-law’s a few weeks ago and loved it.  Unfortunately, other than Brant, I think I might be the only one who enjoyed it!  I’ll keep it on hand as a lunch item to prepare and enjoy.    This is a great main dish vegetable meal.This is actually a great recipe to use up summer produce that you might have in your garden, get from your CSA or at your local farmer’s market.  I think it’s pretty versatile so you can change it up with vegetables you might prefer.  And come on, feta cheese can make most any recipe that much better. 

Roasted Vegetable Salad

1 lb small potatoes, quartered

2 medium ears of corn, cut off the cob

1/2 lb portabello mushrooms, halved (I’m not a mushroom fan!  Will probably leave out when I make it)

2 medium leeks, white only, chopped (or a small white onion)

1/4 c + 2 T olive oil, divided

1/2 tsp salt

1/4 tsp pepper

1/2 lb fresh green beans

2 garlic cloves, minced

10 cherry tomatoes, halved

1 c feta cheese

1 c thinly sliced fresh basil leaves

1/4 c red wine vinegar

In a large bowl, combine potatoes, corn, mushroom, peppers, leeks, green beans, garlic, salt and pepper.  Drizzle with 1/4 c oil; sprinkle with salt and pepper and toss to coat.  Place in two 15x10x1 baking pans.

Bake at 425 degrees for 20-25 minutes or until potatoes are tender.  After removing from oven, add tomatoes, feta, and basil.  Toss with vinegar and add more oil as desired.

Enjoy!