Grilled Roasted Vegetable Salad

1. 1

   Preheat oven to 400 degrees.

2. 2

   Cook green beans in boiling water for 3 minutes, and drain.

3. 3

   Place green beans in ice water to cool, drain and set aside.

4. 4

   Peel away the dry outer layers of skin from the head of garlic, leaving skins, and cloves intact.

5. 5

   Cut off the pointed top 1/4 inch, leaving bulb intact, but exposing tops of individual cloves.

6. 6

   Place garlic head, cut side up, in a shallow roasting pan.

7. 7

   Add green beans, potatoes, sweet peppers, and green onions.

8. 8

   Sprinkle with salt, and black pepper.

9. 9

   Drizzle chicken broth over all.

10. 10

    Roast uncovered, for 1 hour, and cool slightly.

11. 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. 12

    Transfer roasted vegetables to a bowl, add dressing and toss to coat.

13. 13

    Serve warm, or cover and chill for 4-6 hours.

* Per serving · 4 servings · Values may vary.