Roasted Vegetable and Potato Salad Recipe

  • 1/2 pound fresh green beans
  • 1 whole garlic bulb (large)
  • 2 pounds baby red potatoes, quartered
  • 2 Red peppers, cut into bite sized pieces (medium)
  • 2 green onions, sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 teaspoon crushed rosemary
  • 1/2 teaspoon Salt
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in greased 15x10" baking pan. In large bowl, toss potatoes, peppers, onions, and beans with a small amount of olive oil. Spread onto baking sheet; drizzle garlic with oil. Bake, uncovered, at 400 for 30-40 min. or until garlic is softened. Remove garlic, set aside. Bake veggies 30 min. longer or until tender. Cool for 10-15 min. Squeeze softened garlic into a large bowl. Stir in vinegar, oil, sugar, rosemary, and salt. Add veggies; toss to coat.
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