Roasted Potato Salad With Mint Vinaigrette

• 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

1. Preheat oven to 400u0b0.
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 400u0b0 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.

green beans, red bell pepper, fresh mint, chicken broth, garlic, red potatoes, vidalia, cooking spray, white wine vinegar, olive oil, salt, ground black pepper

Taken from www.myrecipes.com/recipe/roasted-potato-salad-with-mint-vinaigrette (may not work)