Roasted Vegetable Salad With Garlic And Rosemary Recipe

• 4 c. water
• 6 x red potatoes, (2-3" in diameter), cut into 1" cubes
• 1 x red bell pepper, (cut into bite-size pieces)
• 1 x green bell pepper, (cut into bite-size pieces)
• 3 c. mushrooms, cleaned & stemmed, halved
• 10 x cloves garlic, chopped
• 1/4 c. extra virgin olive oil
• 1 Tbsp. minced fresh rosemary
•     salt & freshly grnd pepper to taste
• 2 Tbsp. wine vinegar or possibly balsamic vinegar

Directions