Grilled Roasted Vegetable Salad

Tiny new potatoes, green beans, garlic, rosemary, and balsomic vinegar combine for this vegetable salad.

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 8 salads

Ingredients

• 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

Directions

1. Preheat oven to 400 degrees.
2. Cook green beans in boiling water for 3 minutes, and drain.
3. Place green beans in ice water to cool, drain and set aside.
4. Peel away the dry outer layers of skin from the head of garlic, leaving skins, and cloves intact.
5. Cut off the pointed top 1/4 inch, leaving bulb intact, but exposing tops of individual cloves.
6. Place garlic head, cut side up, in a shallow roasting pan.
7. Add green beans, potatoes, sweet peppers, and green onions.
8. Sprinkle with salt, and black pepper.
9. Drizzle chicken broth over all.
10. Roast uncovered, for 1 hour, and cool slightly.
11. For the dressing, squeeze out the garlic paste, from individual cloves into a bowl, add vinegar, olive oil, and rosemary, and stir to combine.
12. Transfer roasted vegetables to a bowl, add dressing and toss to coat.
13. Serve warm, or cover and chill for 4-6 hours.