Initially covering the potato mixture as it cooks with a small amount of broth steams the vegetables so they'll cook through with-out burning. Once the pan is uncovered, the broth quickly evaporates, and the veg-etables brown and caramelize.
3 cups (2-inch) cut green beans
3 cups (1-inch-square) cut red bell pepper (about 2 large peppers)
1 cup chopped fresh mint, divided
1/2 cup fat-free, less-sodium chicken broth
4 garlic cloves, sliced
2 pounds small red potatoes, quartered
2 medium Vidalia or other sweet onions, trimmed and quartered
1/3 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon salt
1/2 to 1 teaspoon coarsely ground black pepper
How to Make It
Preheat oven to 400°.
Combine beans, bell pepper, 1/2 cup mint, broth, garlic, red potatoes, and onions; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray; cover with foil. Bake at 400° for 20 minutes. Uncover and stir; bake, uncovered, an additional 40 minutes or until lightly browned, stirring after 20 minutes. Let stand 5 minutes. Place vegetable mixture in a large bowl.
Combine remaining 1/2 cup of mint, vinegar, oil, salt, and black pepper, stirring well with a whisk. Drizzle vinaigrette over vegetable mixture, and toss well to coat. Serve the salad at room temperature or chilled.