Roasted Potato Salad - cooking recipe

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

Preparation

Bring pot of water to a boil, add beans, return to a boil and cook for 3 minutes.
Drain and rinse with cold water.
Remove papery outer skin from garlic; cut top off garlic bulb.
Place cut side up in a greased roasting pan (15*10*1 size).
Add the potatoes, red peppers, onions, beans; drizzle with broth.
Bake, uncovered at 400F for 30-40 minutes or until garlic is softened.
Remove garlic and set aside.
Bake vegetables 30-35 more minutes or until tender.
Cook for 10-15 minutes.
Squeeze the softened garlic into a large bowl; stir in the vinegar, oil, sugar, rosemary and salt.
Add the vegetables and toss to coat.
Serve warm or cold.