Instructions: 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.

Cuisine:
"African/middle Eastern"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.