Roasted Vegetable Salad With Garlic Cream Dressing

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1 pound small red potatoes, halved

8 medium carrots, halved lengthwise

Fresh Rosemary

Salt and pepper

Olive oil

2 large red bell peppers, halved

1 large onion, sliced

6 plum tomatoes, quartered

3 large portobello mushrooms

Basil leaves

1/2 cup milk

1/2 cup sour cream

2 teaspoons olive oil

1 clove garlic, pressed

2 teaspoons cider vinegar

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