Roasted Potato Salad

It was one of those evenings where I did not really have anything written on the menu plan and I decided to create something from my pantry and refrigerator. This is what I came up with:
Ingredients

• Olive Oil/Salt and Pepper
• Potatoes (Purple, Yellow, Red)
• Rosemary (from our garden)
• Garlic (from our garden)
• Onion (from our garden)
• Asparagus
• Brussel Sprouts
• Beets previously cooked
• Cherry Tomatoes
• Seriously Seeded English Cheese (from Trader Joes)
  
• Fresh Basil (from our garden)
  

On a sheet pan I put the first seven ingredients and tossed them together with olive oil, salt and pepper and I placed it in a 450 degree oven for 20 minutes...tossed and then for another 10 minutes.
After the roasted veggies cooled a little bit (about 20 minutes), I placed in a bowl and added cherry tomatoes, beets, cheese, and fresh basil. Tossed and served with dressings. It was delicious.

Note: For leftovers we used the roasted vegetables on a whole wheat pizza crust and added some more fresh basil and cheese. A delicious pizza too!