Grilled Roasted Vegetable Salad Recipe

Name: Grilled Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces green beans, cut into 1 1/2 inch pieces; 1 head garlic; 2 lbs tiny new potatoes, quartered; 2 medium sweet red peppers, cut into large chunks; 4 green onions, sliced; salt, to taste; pepper, to taste; ¼ cup chicken broth; ¼ cup balsamic vinegar; 2 tablespoons olive oil; 1 teaspoon snipped fresh rosemary

Servings: persons

8 ounces green beans, cut into 1 1/2 inch pieces
1 head garlic
2 lbs tiny new potatoes, quartered
2 medium sweet red peppers, cut into large chunks
4 green onions, sliced
salt, to taste
pepper, to taste
¼ cup chicken broth
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon snipped fresh rosemary

1
Preheat oven to 400 degrees.
2
Cook green beans in boiling water for 3 minutes, and drain.
3
Place green beans in ice water to cool, drain and set aside.
4
Peel away the dry outer layers of skin from the head of garlic, leaving skins, and cloves intact.
5
Cut off the pointed top 1/4 inch, leaving bulb intact, but exposing tops of individual cloves.
6
Place garlic head, cut side up, in a shallow roasting pan.
7
Add green beans, potatoes, sweet peppers, and green onions.
8
Sprinkle with salt, and black pepper.
9
Drizzle chicken broth over all.
10
Roast uncovered, for 1 hour, and cool slightly.
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
Transfer roasted vegetables to a bowl, add dressing and toss to coat.
13
Serve warm, or cover and chill for 4-6 hours.

638

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces green beans, cut into 1 1/2 inch pieces, 1 head garlic, 2 lbs tiny new potatoes, quartered, 2 medium sweet red peppers, cut into large chunks, and more.

Yes, Grilled Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Roasted Vegetable Salad

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