Roasted Veggie Potato Salad
Ingredients
For the Dressing
For the Salad
Instructions
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Step One
Preheat oven to 400 degrees. In a large saucepan, bring 6 cups of water to a boil. Add beans; cover and cook for 3 minutes. Drain and immediately place the beans in ice water. Drain and pat dry. Set aside.
NOTE: I skipped this step and found that the green beans were well cooked just from roasting in the oven. If you prefer a more tender bean, you may want to blanche them as described above.
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Step Two
Remove the papery outer skin from the garlic head (do not peel or seperate the cloves). Cut off top of garlic bulb. Place cut side up on a baking pan and drizzle with olive oil. Add potatoes and drizzle with 2 Tbsp. oil and some salt and pepper. Toss to coat. Bake uncovered at 400 degrees for about 30-40 minutes until the garlic is softened.
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Step Three
Remove the garlic and set aside. Add to the baking pan the red peppers, onions and green beans. Toss to coat with oil. Bake 20-30 minutes longer until veggies are tender. Cool for 10-15 minutes.
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Step Four
Squeeze the softened garlic into a bowl and mash with a fork. Then stir in vinegar, oil, honey, rosemary, and salt. Add to the vegetables; toss to coat. Serve warm or cold.
