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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roasted Vegetable Salad w/Capers & Walnuts   
    Categories: Vegetables, Herbs, Nuts   
         Yield: 7 servings   
       
         1 lb Small Brussels sprouts;   
              - trimmed   
         1 lb Unpeeled small Yukon Gold   
              - potatoes; halved   
       1/4 ts Salt   
       1/4 ts Black pepper   
       1/4 ts Dried rosemary   
         5 tb Olive oil; divided   
         1    Red bell pepper; in   
              - bite-size chunks   
       1/4 c  Walnuts; coarse chopped   
         2 tb Capers; drained   
     1 1/2 tb White wine vinegar   
       
     Set oven @ 400ºF/205ºC.   
        
     Slash bottoms of Brussels sprouts; place in shallow   
     roasting pan. Add potatoes; sprinkle with salt, black   
     pepper, and rosemary. Drizzle with 3 tablespoons oil;   
     toss to coat. Roast 20 minutes. Stir in bell pepper;   
     roast 15 minutes, or until tender. Transfer to large   
     bowl; stir in walnuts and capers.   
        
     Whisk remaining 2 tablespoons oil and vinegar in small   
     bowl until blended. Pour over salad; toss to coat. Serve   
     at room temperature.   
        
     POTLUCK TIP: To bring Roasted Vegetable Salad as a   
     potluck dish, prepare in advance. Cover and refrigerate   
     up to one day. Serve at room temperature at your host's   
     home.   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
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