Got 30 Minutes? Try Our Oven Roasted Vegetables with Balsamic Vinegar

Roasted vegetables are not only delicious, they have many health benefits. Add some balsamic vinegar and you have the perfect tangy dish. Try this 30-minute recipe:

Oven roasted vegetables with balsamic vinegar

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 pepper

2 medium zucchini and/or yellow summer squash, halved lengthwise and sliced ¼ inch thick

⅓ cup balsamic vinegar


Number 1 Heat oven to 450 F. In a shallow roasting pan, combine beans, onion and garlic. Drizzle with olive oil; sprinkle with salt and pepper. Toss mixture until beans are evenly coated. Spread into a single layer.

Number 2 Roast in oven for 8 minutes. Stir in squash and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned.

Number 3 Meanwhile, in a small saucepan, bring the balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently about 5 minutes or until reduced by half. (Vinegar will thicken slightly.)

Number 4 Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated.


Nutrition facts (per serving): 84 calories, 4 g total fat (0 g saturated fat), 0 mg cholesterol, 51 g sodium, 11 g carbohydrates, 3 g fiber, 7 g sugar,  2 g protein. Daily values: 10% vitamin A, 19% vitamin C, 3% calcium, 6% iron.

Categories: Get Healthy