Preheat oven to 425°F. When oven is
hot, put 1 teaspoon olive oil onto baking sheet. Heat for about 2 minutes and spread
potatoes in a single layer on pan. Roast for 10 minutes; turn with spatula. Roast
minutes more, or until golden brown and tender.
While potatoes are roasting, steam
beans using a steamer inserted into a pot of boiling water. Cook about 5 minutes,
until bright green. Drop sun-dried tomato halves into the boiling water used to steam
beans. When tomatoes are plump, cool and cut into bite-sized pieces. Sliced red onion
can be put into cold water for milder taste. Drain.
To prepare rosemary vinaigrette,
put all ingredients into small jar. Shake until combined.
Assemble all ingredients, including
fresh rosemary. Top with rosemary vinaigrette, mixing well.