Roasted Vegetable Salad

Preparation

1. Cut potatoes into 1" cubes. Place in a large pot of water and boil for 10 minutes. Drain water, add fresh water and cook until tender.
2. Cut bell peppers into bite-sized pieces, cut mushrooms in half, slice zucchini and mince garlic.
3. Add the bell peppers, mushrooms, zucchini, garlic, olive oil and rosemary to potatoes. Mix well.
4. Spread vegetables on a broiler pan, sprinkle with black pepper, and broil for 12 to 15 minutes, until vegetables are slightly browned at the edges. Stir a few times during cooking.
5. Add vegetables back to the large bowl and toss with the balsamic vinegar. Serve hot or at room temperature.