Roasted Vegetables With Balsamic Vinegar

“Easy way to fix fresh green beans and yellow summer squash with balsamic vinegar. The recipe comes from Better Homes and Gardens.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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