Roasted Vegetables with Balsamic Vinegar
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Vegetables with Balsamic Vinegar calories by ingredient
Introduction
Delicious! Green beans, onion, and yellow summer squash roasted with balsamic vinegar cooked and poured on after roasting. Delicious! Green beans, onion, and yellow summer squash roasted with balsamic vinegar cooked and poured on after roasting.Number of Servings: 6
Ingredients
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8 oz. fresh green beans
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1 T olive oil
dash 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 thick
1/3 cup balsamic vinegar
Directions
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.
Member Ratings For This Recipe
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