Grilled Roasted Vegetable Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

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

Recipe

• 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.