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

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