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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

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