Roasted Vegetable Salad with Garlic Cream Dressing

Ingredients

Salad:

• 1 pound small red potatoes, halved
• 8 medium carrots, halved lengthwise
• Fresh Rosemary
• Salt and pepper
• Olive oil
• 2 large red bell peppers, halved
• 1 large onion, sliced
• 6 plum tomatoes, quartered
• 3 large portobello mushrooms
• Basil leaves

Dressing:

• 1/2 cup milk
• 1/2 cup sour cream
• 2 teaspoons olive oil
• 1 clove garlic, pressed
• 2 teaspoons cider vinegar
• Salt and pepper

Directions

Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with olive oil. Toss potatoes and carrots into a mixture of fresh rosemary leaves, salt and cracked pepper and lay them cut side down on a baking sheet. Brush with olive oil and bake until potatoes are toasted brown, and carrots are tender- about 30 minutes.

Peppers and Tomatoes Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cool, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved.

Onions, and Mushrooms: Prepare grill. Brush onions and portobellos with olive oil. Sprinkle with salt and pepper. Grill until soft. Slice mushrooms into 1/2-inch slices.

Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or fresh basil leaves. Serve with a hot, crusty loaf of peasant bread.