Recipe - Roasted Vegetable Quesadillas

4 cup Water
6 Red potatoes; (23" in
diameter),
; cut into 1" cubes
1 Red bell pepper; (cut into
bitesize
; pcs)
1 Green bell pepper; (cut into
bitesize
; pcs)
3 cup Mushrooms; cleaned &
stemmed,
; halved
10 Cloves garlic; minced
One fourth cup Olive oil
1 tablespoon Chopped fresh rosemary
Salt & freshly ground pepper
to taste
2 tablespoon Wine vinegar or balsamic
vinegar

Bring the water to a rapid boil in a large saucepan. Boil the potato cubes
for 5 minutes. Drain the potatoes thoroughly, and in a bowl, toss the
cooked potatoes with the bell peppers, mushrooms, garlic, olive oil, and
rosemary until the vegetables are well coated with the rosemary and oil.
Spread the vegetables on a broiler pan, sprinkle generously with salt and
pepper, and broil for 10 to 12 minutes until slightly crisped and browned
at the edges. Stir once or twice to ensure even cooking. Return the roasted
vegetables to the bowl and toss with the vinegar. Serve hot or at room
temperature.

Recipe by: Moosewood Cooks at Home (adapted)

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