Ingredients
1 pound small red potatoes, quartered2 medium ears sweet corn, halved1/2 pound baby portobello mushrooms, halved1 medium sweet red pepper, cut into strips2 medium leeks (white portion only), cut into 2-inch lengths1/4 cup plus 2 tablespoons olive oil, divided1/2 teaspoon salt1/4 teaspoon pepper1/2 pound fresh asparagus, cut into 2-inch lengths2 garlic cloves, minced1/2 teaspoon crushed red pepper flakes2 cups cubed French bread10 cherry tomatoes, halved1 cup (4 ounces) crumbled feta cheese1 cup thinly sliced fresh basil leavesDRESSING:1/3 cup olive oil1/4 cup red wine vinegar
Preparation
Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.
