Roasted Vegetable and Potato Salad Recipe

  • 1/2 fresh green beans
  • 1 whole garlic bulb (large)
  • 2 baby red potatoes, quartered
  • 2 Red peppers, cut into bite sized pieces (medium)
  • 2 green onions, sliced
  • 1/4 balsamic vinegar
  • 2 olive oil
  • 2 sugar
  • 1 crushed rosemary
  • 1/2 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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