Roasted Vegetables With Balsamic Vinegar |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy way to fix fresh green beans and yellow summer squash with balsamic vinegar. The recipe comes from Better Homes and Gardens. Ingredients:
8 ounces fresh green beans, ends trimmed |
1 small onion, cut into thin wedges |
1 garlic clove, minced |
1 tablespoon olive oil |
1 dash salt |
1 dash pepper |
2 medium summer squash, halved lengthwise and sliced 1/4 inch thick |
1/3 cup balsamic vinegar |
Directions:
1. In a shallow roasting pan combine beans, onion, and garlic.
2. Drizzle with olive oil;s prinkle with salt and pepper.
3. Toss mixture until beans are evenly coated.
4. Spread in a single layer.
5. Roast in a 450° oven for 8 minutes.
6. Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.
7. Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.
8. Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).
9. Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated.
10. Enjoy.
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