Roasted Vegetables with Balsamic Vinegar
- Number of Servings: 6
Ingredients
8 oz. fresh green beans1 medium onion, cut into thin wedges2 cloves garlic, minced1 T olive oildash of salt (or more; to taste)dash of pepper (or more; to taste)2 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick1/3 cup balsamic vinegar
If desired, remove the tips from green beans. In a shallow roasting pan combine beans, onion, and garlic. Drizzle with olive oil and sprinkle with salt and pepper. Toss mixture until beans are evenly coated. Spread into a single layer.
Roast in a 450 degree oven for 8 minutes. Stir in squash and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned (it may take longer, it actually took about 15 minutes after the first 8, and the green beans were still pretty crisp.) I almost wonder if the green beans should be pre-boiled a little bit, before roasting them with the other veggies. I didn't like that they were still quite crisp while the other veggies were tender
While veggies are roasting, in a small saucepan, bring the balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently, uncovered, about 5 minutes or until reduced by half (vinegar will thicken slightly).
Drizzle the vinegar over roasted vegetables; toss to coat. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KDA1981.
Roast in a 450 degree oven for 8 minutes. Stir in squash and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned (it may take longer, it actually took about 15 minutes after the first 8, and the green beans were still pretty crisp.) I almost wonder if the green beans should be pre-boiled a little bit, before roasting them with the other veggies. I didn't like that they were still quite crisp while the other veggies were tender
While veggies are roasting, in a small saucepan, bring the balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently, uncovered, about 5 minutes or until reduced by half (vinegar will thicken slightly).
Drizzle the vinegar over roasted vegetables; toss to coat. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KDA1981.
Nutritional Info Amount Per Serving
- Calories: 63.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 4.3 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.4 g
- Protein: 1.8 g