Recipe: Roasted Veggie Salad

Roasted Veggie Salad
alt.cooking-chien/Shrike (1999)

I made a Roasted Veggie Salad for tonight and I have to say that its great! I had to force myself to stop "trying bites" so that there would be some left for tonight.

1 large potato
1/2 lb green beans
1 large sweet onion
2 zucchini
10 oz white mushrooms
vegetable oil
olive oil
balsamic vinegar
3 cloves garlic
Salt and Pepper
1 tsp chopped basil
2 Tbsp mozzarella cheese, cubed into small pieces.

Preheat the oven to 500 degrees F. Clean all the veggies. Cut the potato in half and boil with the skin on in a pot of water for about 10 minutes. (I reserved the potato water afterwards for my vegetable soup). The last 3 minutes of cooking, add the green beans to the potatoes. When finished, rinse under cold water. Slice the zucchini in half longways and then cut into bite-size pieces. Cut the onion into large chunks and cut the mushrooms in half. Cut the green beans into small pieces. Peel the potato and cut into chunks. Put all the veggies into a large zip lock bag. Add about 2 tablespoons of vegetable oil to the bag. Seal the bag and shake to coat all the veggies. Pour the veggies into a large roasting pan. Roast in the oven, stirring occasionally until the vegetables are tender. (Hopefully they will all take the same amount of cooking time!)

While the veggies are roasting, peel and slice the garlic. Put the garlic into a large bowl. Add about 2 Tbsp of olive oil and 1/2 Tbsp of basalmic vinegar. Add salt and pepper to taste. Stir. When the veggies are cooked, allow them to cool a bit, then add them to the basalmic vinegar dressing. When the veggies are cool, add the basil and cubes of mozzarella.