Oven Roasted Vegetables with Balsamic Glaze
A fabulous quick side dish that compliments a variety of entrées. Delicious with chicken, pork, salmon and steak.
Oven Roasted Vegetables with Balsamic Glaze
8-ounces fresh green beans, trimmed
1 small red onion, cut into thin wedges
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium yellow summer squash, halved lengthwise and sliced
1/3 cup balsamic vinegarDirections
Heat oven to 450°F.In large bowl, combine beans, onion, and garlic; drizzle with olive oil and season with salt and pepper. Toss mixture to coat; spread in single layer in bottom of shallow roasting pan. Roast at 450°F. for 8 minutes. Stir in squash. Continue roasting 5 to 7 minutes or until vegetables are tender and slightly browned.
Meanwhile, heat balsamic vinegar in small saucepan over medium-high heat to boiling; reduce heat. Gently boil 5 minutes or until vinegar is reduced by half and is slightly thickened. Drizzle over roasted vegetables; gently toss until vegetables are evenly coated. 4 to 6 servings.
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