Roasted Vegetables with Balsamic Vinegar

Roasting brings out the natural sweetness of vegetables. The earthy and elegant roasted green beans and summer squash balance just about any entree.

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3 users rated this recipe an average rating of 2.5
Makes:
4 servings
Start to Finish:
30 mins
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Roasted Vegetables with Balsamic Vinegar

Ingredients
8
ounces fresh green beans, ends trimmed
1
small onion, cut into thin wedges
1
clove garlic, minced
1
tablespoon olive oil
 
Dash salt
 
Dash pepper
2
medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1/3
cup balsamic vinegar

Directions

  1. In a shallow roasting pan combine beans, onion, and garlic. Drizzle with olive oil; sprinkle with salt and pepper. Toss mixture until beans are evenly coated. Spread into a single layer.
  2. Roast in a 450 degree F oven for 8 minutes. Stir in squash and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned.
  3. Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently about 5 minutes or until reduced by half (vinegar will thicken slightly).
  4. Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated. Makes 4 to 6 side-dish servings.

Nutrition Facts

(Roasted Vegetables with Balsamic Vinegar)
    Per serving:
  • 81 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 45 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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