Roasted Balsamic Vegetables
Recipe from Diabetic Living

Carb Choice: 1 These robust, seasoned vegetables pair beautifully with any quick-cooking entree. Try them with steak, chicken, pork chops, or salmon.

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    1   pound 
    green beans, ends trimmed (if desired)
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    1   medium 
    red onion, cut into thin wedges
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    2   cloves 
    garlic, minced
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    2   tablespoons 
    olive oil
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    1/8  teaspoon 
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    1/8  teaspoon 
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    4   medium 
    yellow summer squash, halved lengthwise and sliced 1/4 inch thick
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    2/3  cup 
    balsamic vinegar

Preheat oven to 450 degrees F.
Combine beans, onion, and garlic in a shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Toss mixture till beans are evenly coated. Spread into a single layer on bottom of pan.
Roast in the preheated oven for 8 minutes. Stir in squash and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned.
Meanhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently for 8 to 10 minutes or till vinegar is reduced by half (vinegar will thicken slightly).
Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated. Makes 8 to 10 servings.
Nutrition information
Per Serving: cal. (kcal) 90, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 13, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 9, pro. (g) 2, sodium (mg) 45, Vegetables () 2, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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