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Roasted Garden Vegetable Salad

Here another scrumptious way to prepare the garden abundance!

1 1/2 lb. small red potatoes, quartered

12 oz. green beans, cut into 1" pieces

2 red bell peppers, thinly sliced

1 red onion, thinly sliced crosswise and separated into ring

1/2 cup fat-free chicken broth

2 garlic cloves

2 tsp. red wine vinegar

1 1/2 tsp. olive oil

1 tsp. crushed rosemary

1/2 tsp. fresh ground black pepper

8 kalamata olives

1 - 2 tsp. lemon juice

Preheat oven to 425 deg. F. Coat a 13" X 9" baking dish with oil or butter. Add the potatoes, beans, red peppers, broth and garlic. Mix well. Roast stirring every 10 minutes for 25 - 30 minutes or until vegetables are tender. Set aside.

Transfer the garlic to a small bowl and mash. Whisk in the vinegar, oil, rosemary and black pepper.

Place the vegetables in a large bowl. Add the dressing and olives, Toss to mix well. Sprinkle with lemon juice just prior to serving. Serve warm or chilled.

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