Roasted Vegetables With Balsamic Vinegar

Recipe by Barb G.
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a shallow roasting pan combine beans, onion, and garlic.
  • Drizzle with olive oil;s prinkle with salt and pepper.
  • Toss mixture until beans are evenly coated.
  • Spread in a single layer.
  • Roast in a 450° oven for 8 minutes.
  • Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.
  • Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.
  • Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).
  • Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated.
  • Enjoy.
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