Wheat Berry Vegetable Salad

This is a very hearty salad that is very satisfying.  The smell of the rosemary with the garlic is heavenly.


1 cup wheat berries, prepared

24 oz. baby yellow potatoes ( Baby Dutch or Klondike)

1 red onion, cut in thin slices

8 oz. pkg. sliced mushrooms

2 small yellow zucchini, sliced in ½ rounds

2 cloves garlic, minced

1 T. Vegetarian Better than Bouillon

¾ cup white wine

½ t. dried rosemary

½ t. black pepper

1 14.5 oz. can of Glen Muir fire roasted tomatoes

1 cup French beans steamed

1 pkg. mixed salad greens


Clean the potatoes and then quarter them.  Mix potatoes, onions, mushrooms, zucchini and fire roasted potatoes in large bowl.  Whisk white wine, bouillon, garlic, rosemary and pepper together.  Pour over vegetables.  Line the baking sheet with parchment paper and top with mixed vegetables.  Roast vegetables at 400 degrees for 30 to 40 minutes. 

When vegetables are done roasting, remove from oven and add French beans.  Arrange salad greens on plate and spoon vegetables on top.