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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (170g) Recipe makes 9 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar |
||
| Calories 130 | ||
| Calories from Fat 29 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 160mg | 6% | |
| Potassium 561mg | 16% | |
| Total Carbohydrate 23.7g | 7% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 3.4g | ||
| Protein 3.1g | 6% | |
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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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- Course > Salads
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- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Green/Yellow Beans
- Main Ingredient > Vegetables > Peppers
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > To Go... > Potluck
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- Dietary > Vegetarian > Vegan
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Featured Reviews for This Recipe
From: ms_bold
On Jun 13, 2007
We served this warm as a side to grilled turkey mignons. I prepared it with chicken broth instead of the veggie broth, and omitted the rosemary. The flavors were a very nice blend.
From: KITTENCAL
On Mar 6, 2006
This was a very good mixture of flavors, I used 1 large bulb of garlic, and increased the olive oil and used dried rosemary, I also used freshly ground black pepper. Thanks for a wonderful potato recipe Bunny Mom!...Kitten
From: LUv 2 BaKE
On Apr 30, 2007
This was a really great salad. I love roasted veggies, which made me want to try this salad as soon as I saw it. It was delicious. I loved the different flavour and texture of the roasted potatoes (as opposed to boiled in other cold potato dishes and salads). And the ratio of the potatoes to the other veggies was perfect in my opinion. The dressing was great, although I may cut down on the sugar a little next time for personal tase. The salad is a little time consuming, but is worth it. That said, my veggies actually took much less time to roast to perfection. Thanks so much Ms*Bindy!!
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