Grilled Roasted Vegetable Salad

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Cook green beans in boiling water for 3 minutes, and drain.
3. 3
   Place green beans in ice water to cool, drain and set aside.
4. 4
   Peel away the dry outer layers of skin from the head of garlic, leaving skins, and cloves intact.
5. 5
   Cut off the pointed top 1/4 inch, leaving bulb intact, but exposing tops of individual cloves.
6. 6
   Place garlic head, cut side up, in a shallow roasting pan.
7. 7
   Add green beans, potatoes, sweet peppers, and green onions.
8. 8
   Sprinkle with salt, and black pepper.
9. 9
   Drizzle chicken broth over all.
10. 10
    Roast uncovered, for 1 hour, and cool slightly.
11. 11
    For the dressing, squeeze out the garlic paste, from individual cloves into a bowl, add vinegar, olive oil, and rosemary, and stir to combine.
12. 12
    Transfer roasted vegetables to a bowl, add dressing and toss to coat.
13. 13
    Serve warm, or cover and chill for 4-6 hours.