Recipe: Roasted Potato Salad

Roasted Potato Salad

8 oz fresh green beans -- trim/cut 1 1/2-inch pieces
1 head garlic
2 lb small red potatoes -- quartered
2 med red sweet peppers -- cut in large chunks
4 green onions -- sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tsp fresh rosemary -- snipped

Cook green beans in boiling water for 3 minutes. Drain; place in ice water to cool. Drain beans again; set aside. Peel away the dry outer layers of skin from garlic. Leave skins of cloves intact and do not separate. Cut off pointed top portion (about 1/4") leaving bulb intact but exposing tops of individual cloves.Place the head of garlic, cut side up, in a shallow roasting pan. Add green beans, potatoes, peppers and onion. Sprinkle with salt and pepper. Drizzle with chicken broth. Roast, uncovered, in a 400F oven about 1 hour. Cool slightly. Press garlic paste from individual cloves into a bowl. Add vinegar, olive oil, and rosemary; stir to combine. Transfer vegetables to a bowl. Add vinegar mixture; toss to coat. Serve warm or chilled. Makes 8 side-dish servings or 10-12 potluck servings.