Roasted Vegetable Salad Recipe

Ingredients For Roasted Vegetable Salad Recipe

• 1 pound Small red potatoes, quartered
• 2 Medium ears sweet corn, halved
• 0.5 pound Baby portobello mushrooms, halved
• 1 Medium sweet red pepper, cut into strips
• 2 inch Medium leeks , cut into 2 lengths
• 0.25 cup Plus 2 tablespoons olive oil, divided
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 0.5 pound Fresh asparagus, cut into 2 inch lengths
• 2 Garlic cloves, minced
• 0.5 teaspoon Crushed Red Pepper Flakes
• 2 cup Cubed french bread
• 10 Cherry tomatoes, halved
• 1 cup Crumbled Feta Cheese
• 1 cup Thinly Sliced Fresh Basil Leaves
• Dressing
• 0.33333333333333326 cup Olive oil
• 0.25 cup Red wine vinegar