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Warm Roasted Veggie Potato Salad
Ingredients
  • 1 lb. (about 10) small baby red potatoes, scrubbed clean and quartered
  • 4 cups cubed eggplant (about 1 medium eggplant)
  • 3 cups small cauliflower florets (about half a head)
  • 1 cup red bell pepper cut into 1-inch chunks (about 1 medium pepper)
  • 1 cup onion cut into 1-inch chunks (about half of a medium onion)
  • ¼ tsp. each salt and black pepper
  • ¼ tsp. Italian seasoning
  • ⅓ cup light Italian dressing
  • 2 tbsp. chopped fresh basil
Steps
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