roasted potato salad

Amstad Produce, Inc.


		Roasted Potato Salad

Ingredients

	1/2 pound fresh green beans, cut into 1 1/2 inch pieces
	large whole garlic bulb
	2 pounds small red potatoes, quartered
	2 medium sweet red peppers, cut into large chunks
	2 green onions, sliced
	1/4 cup chicken broth
	1/4 cup balsamic vinegar
	2 tbsp olive oil
	2 tsp sugar
	1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
	1/2 tsp salt

In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for minutes. Drain and immediately place beans in ice water; drain and pat dry.

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place but side up in a greased 15 x 10 x 1 baking pan. Add the potatoes, red peppers, onions and beans; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened.

Remove garlic; set aside. Bake vegetables 30-35 minutes longer or until tender. Cool for 10-15 minutes. Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.

Yield 9 servings