Roasted Potato Salad with Mint Vinaigrette

recipe
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.

Yield:

9 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.