Italian Sides Dishes Recipes - Roasted Vegetables with Balsamic Vinegar

Ingredients

• 8 ounces fresh green beans, ends trimmed

• 1 small red onion, cut into thin wedges

• 1 clove garlic, minced

• 1 tablespoon olive oil

• Dash salt

• Dash black pepper

• 2 medium yellow summer squash, halved lengthwise and cut into 1/4-inch-thick slices

• 1/3 cup balsamic vinegar

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Method:

1. Preheat oven to 450°F. In a shallow roasting pan combine green beans, red onion, and garlic. Drizzle with olive oil; sprinkle with salt and pepper.

2. Toss mixture until beans are evenly coated. Spread into a single layer on bottom of roasting pan.

3. Roast for 8 minutes. Stir in summer squash. Roast for 5 to 7 minutes more or until vegetables are tender and slightly browned.

4. Meanwhile, in a small saucepan bring balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently about 5 minutes or until vinegar is reduced by half (vinegar will thicken slightly).

5. Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated.