Roasted Vegetables with Balsamic Vinegar
Recipe from Better Homes and Gardens

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


Roasted Vegetables with Balsamic Vinegar

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Servings: Makes 4 to 6 side-dish servings.
Total Time: 30 mins
Related Categories: Garlic, Green Beans, Low Calorie, Low Carb, Low Fat, Low Sodium, Onions, Quick and Easy, Roasted Garlic, Yellow Squash
 
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Ingredients
  • 8  ounces
    fresh green beans, ends trimmed
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  • 1 
    small onion, cut into thin wedges
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  • 1 
    clove garlic, minced
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  • 1  tablespoon
    olive oil
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  •   Dash
    salt
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  •   Dash
    pepper
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  • 2 
    medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
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  • 1/3  cup
    balsamic vinegar
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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 information
Calories 81, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 12 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 4%, Vitamin C 19%, Calcium 3%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
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