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Roasted Vegetables with Balsamic Vinegar

Makes: 4 to 6 servings
Start to Finish 30 mins
Roasted Vegetables with Balsamic Vinegar
  • 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

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,
  • cal. (kcal) 81,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 12,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. A (RE) 41,
  • vit. C (mg) 11,
  • sodium (mg) 45,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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