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.