Roasted Balsamic Vegetables -- e-w
Source of Recipe
Better Homes & Gardens Diabetic Living
Roasted Balsamic Vegetables -- e-w
Serves: 8
1 lb. fresh green beans, trimmed (if desired)
1 medium red onion, cut into thin wedges
1 tsp. bottled minced garlic
2 T. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
4 medium yellow summer squash; halved lengthwise and sliced 1/4-in. thick
2/3 c. balsamic vinegar
Preheat oven to 450�. In a shallow roasting pan, combine green beans, red onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Toss gently to coat vegetables. Spread mixture in single layer on bottom of pan.
Roast for 8 minutes. Stir in squash. Roast for 5 to 7 minutes more or until vegetables are tender and lightly browned.
Meanwhile is a small saucepan. Bring balsamic vinegar to boiling over medium-high heat. Boil gently, uncovered, for 8 to 10 minutes or until vinegar is reduced by half (vinegar will thicken slightly.
Drizzle vinegar over roasted vegetables, toss gently to coat.
One serving equals: 90 calories�4 gm fat (1 gm saturated)�0 cholesterol�45 mg sodium�13 gm carbohydrate�3 gm fiber�2 gm protein ++++ Exchanges: 2 vegetable�1 fat ++++ WWP:2
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