Roasted Potato Salad
Ingredients:
1/2 lb fresh green beans, cut into 1-1/2-inch pieces
1 large whole garlic bulb
2 lbs small red potatoes, quartered
2 medium sweet red peppers, cut into large chunks
2 green onions, sliced
1/4 C chicken (or vegetable) broth
1/4 C balsamic vinegar
2 T olive oil
2 tsp sugar
1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
1/2 tsp salt
Instructions:
1. In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry.
2. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x1 inch baking pan. Add the potatoes, red peppers, onions and beans; drizzle with broth. Bake, uncovered, at 400°F for 30-40 minutes or until garlic is softened.
3. Remove garlic; set aside. Bake vegetables 30-35 minutes longer or until tender. Cool for 10-15 minutes. Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold. Yield: 9 servings.