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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)
- Servings Per Recipe 4,
- Calories 81,
- Protein (gm) 1,
- Carbohydrate (gm) 12,
- Fat, total (gm) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 41,
- Vitamin C (mg) 11,
- Sodium (mg) 45,
- Calcium (DV %) 30,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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