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SALAD: Roasted Potato, Garlic and Red Pepper Salad

6 Garlic Cloves, unpeeled
3 lbs. small Potatoes (white, red or fingerling)
2 Red Bell Peppers
3 ½ Tbsp. Grapes & Olives On Tap Basil Olive Oil
3 Tbsp. Grapes & Olives On Tap Pecan Praline Balsamic Vinegar
Salt and Black Pepper
½ cup small fresh Basil Leaves

Preheat oven to 450°F. Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into ½-inch pieces. In large bowl, toss potatoes, bell peppers, and 3 Tbsp. Basil Olive Oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in each of two large shallow baking pans and place in middle and lower thirds of oven. At the same time, roast foil-wrapped garlic on either oven rack. Roast the potatoes, red peppers and the packet of garlic for about 35 minutes, stirring the potatoes and bell peppers occasionally and switching position of pans halfway through roasting time. After roasting, place potatoes and peppers in a bowl and immediately toss with 2 Tbsp. Pecan Praline Balsamic Vinegar. Cool. Remove garlic cloves from foil and squeeze garlic into a small bowl. With a fork, mash garlic and remaining ½ Tbsp. Basil Olive Oil and 1 Tbsp. Pecan Praline Balsamic Vinegar. Toss together with potatoes and peppers. Add salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.