Roasted Potato Salad with Mint Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Initially covering the potato mixture as it cooks with a small amount of broth steams the vegetables so they'll cook through with-out burning. Once the pan is uncovered, the broth quickly evaporates, and the veg-etables brown and caramelize. Ingredients:
3 cups (2-inch) cut green beans |
3 cups (1-inch-square) cut red bell pepper (about 2 large peppers) |
1 cup chopped fresh mint, divided |
1/2 cup fat-free, less-sodium chicken broth |
4 garlic cloves, sliced |
2 pounds small red potatoes, quartered |
2 medium vidalia or other sweet onions, trimmed and quartered |
cooking spray |
1/3 cup white wine vinegar |
2 tablespoons olive oil |
1 teaspoon salt |
1/2 to 1 teaspoon coarsely ground black pepper |
Directions:
1. Preheat oven to 400°.
2. Combine beans, bell pepper, 1/2 cup mint, broth, garlic, red potatoes, and onions; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray; cover with foil. Bake at 400° for 20 minutes. Uncover and stir; bake, uncovered, an additional 40 minutes or until lightly browned, stirring after 20 minutes. Let stand 5 minutes. Place vegetable mixture in a large bowl.
3. Combine remaining 1/2 cup of mint, vinegar, oil, salt, and black pepper, stirring well with a whisk. Drizzle vinaigrette over vegetable mixture, and toss well to coat. Serve the salad at room temperature or chilled.
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