Roasted Jerusalem Artichoke Salad

One of the items in this weeks basket was a bag full of Jerusalem artichoke. It's a strange looking thing! Researching this, I found out that it is not from Jerusalem, not is it from the artichoke family. It tastes kind of like a cross between a potato and a radish - kinda. Many websites say to prepare it like you would a potato.

Since the flavor is a little stronger than a potato, I thought I would add more lively ingredients to it to balance out the strong flavor. It turned out great! My husband loved it.

                                           Roasted Jerusalem Artichoke Salad

2 cups Jerusalem Artichoke* (peeled and diced to 1" cubed)
1 cup Red Bell Pepper (diced)
2 cups Yellow Squash* (diced to 1" cubes)
1/2 cup Yellow Onion*
1/2 cup Tomatos (from the insides of 4 medium tomatos)
2 Tbs Olive Oil
Sprinkle of Sea Salt
Sprinkle of Pepper
Sprinkle of Garlic Powder
Sprinkle of Italian Herbs
Drizzle of Balsamic Vinegar

Preheat oven to 400 degrees. In a bowl coat artichoke, bell pepper, squash, and onion with olive oil. Add the spices and herbs and mix gently. Layer mixture on a cookie sheet and bake for 20 to 30 minutes or until artichokes are golden brown. Drizzle on Balsamic Vinegar and serve in hollowed out tomato bowls.

 TOMATO BOWLS: Cut the top 1/4 of the tomato off and set aside. Using a spoon, gently hollow out the tomatos (use what you scrap out to dice for roasting).