Prep 20 mins
Cook 1 hr
Tiny new potatoes, green beans, garlic, rosemary, and balsomic vinegar combine for this vegetable salad.
- 8 ounces green beans, cut into 1 1/2 inch pieces
- 1 head garlic
- 2 lbs tiny new potatoes, quartered
- 2 medium sweet red peppers, cut into large chunks
- 4 green onions, sliced
- salt, to taste
- pepper, to taste
- 1⁄4 cup chicken broth
- 1⁄4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon snipped fresh rosemary
- Preheat oven to 400 degrees.
- Cook green beans in boiling water for 3 minutes, and drain.
- Place green beans in ice water to cool, drain and set aside.
- Peel away the dry outer layers of skin from the head of garlic, leaving skins, and cloves intact.
- Cut off the pointed top 1/4 inch, leaving bulb intact, but exposing tops of individual cloves.
- Place garlic head, cut side up, in a shallow roasting pan.
- Add green beans, potatoes, sweet peppers, and green onions.
- Sprinkle with salt, and black pepper.
- Drizzle chicken broth over all.
- Roast uncovered, for 1 hour, and cool slightly.
- For the dressing, squeeze out the garlic paste, from individual cloves into a bowl, add vinegar, olive oil, and rosemary, and stir to combine.
- Transfer roasted vegetables to a bowl, add dressing and toss to coat.
- Serve warm, or cover and chill for 4-6 hours.
This is so good, it's like one of those dishes that makes me wonder why vegetarians try to make their food look and taste like meat. I could definintely eat this by itself for lunch or dinner. Great combination and the balsamic vinaigrette with roasted garlic is just lovely. What a great idea to roast your garlic along with the vegetables. Made for Please Review My Recipe (in Cooking with Friends forum).