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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 9 |
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Very versatile. This can be served hot or cold. No mayo, so great for picnics too! From TOH. Ingredients:
1/2 lb fresh green beans, cut into 1 1/2 -inch pieces |
1 large bulb of garlic |
2 lbs small red potatoes, quartered |
2 medium sweet red peppers, cut into large chunks |
2 green onions, sliced |
1/4 cup vegetable broth |
1/4 cup balsamic vinegar |
2 tablespoons olive oil |
2 teaspoons sugar |
1 teaspoon fresh rosemary, minced or 1/4 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
Directions:
1. Bring pot of water to a boil, add beans, return to a boil and cook for 3 minutes.
2. Drain and rinse with cold water.
3. Remove papery outer skin from garlic; cut top off garlic bulb.
4. Place cut side up in a greased roasting pan (15*10*1 size).
5. Add the potatoes, red peppers, onions, beans; drizzle with broth.
6. Bake, uncovered at 400F for 30-40 minutes or until garlic is softened.
7. Remove garlic and set aside.
8. Bake vegetables 30-35 more minutes or until tender.
9. Cook for 10-15 minutes.
10. Squeeze the softened garlic into a large bowl; stir in the vinegar, oil, sugar, rosemary and salt.
11. Add the vegetables and toss to coat.
12. Serve warm or cold.
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