Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments, as things seem to have been changed without my say so. Firstly, a roasting pan is what i recommend using. Second, red AND yellow capsicums are lovely for this (why would they take that out? Geez!) Third, the potatoes might even take 10 minutes, just cook until they pierce easily with a knife.
Before tossing the finished salad, mash up some of the garlic to add to the dressing.
Bon Appetit :)
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