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Roasted Potato Salad with Mint Vinaigrette

Yield 9 servings (serving size: 1 cup)
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.

Ingredients

  • 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
  • Cooking spray
  • 1/3 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon coarsely ground black pepper

Nutrition Information

  • calories 139
  • caloriesfromfat 22 %
  • fat 3.4 g
  • satfat 0.5 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 3.7 g
  • carbohydrate 25.2 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 296 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.