1 lb fresh green beans
1 medium red onion, cut into thin wedges
1 tsp bottled minced garlic
2 Tbsp olive oil
1/8 tsp salt
1/8 tsp black pepper
4 medium yellow summer squash, halved/sliced
2/3 c balsamic vinegar
- Preheat oven to 450’F. In shallow roasting pan, combine green beans, red onion and garlic. Drizzle with oil. Spring with salt and pepper. Toss 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 lightly browned.
- Meanwhile, in small saucepan, bring balsamic vinegar to boil over medium high heat. Reduce heat. Boil gently, uncovered for 8 to 10 minutes or until vinegar is reduced by about half. (Vinegar will thicken slightly).
- Drizzle vinegar over roasted vegetables. Toss gently to coat.
Makes 8 to 10 servings.
90 kcal; 4 gm total fat/1 gm sat fat; 0 mg cholesterol; 45 mg sodium; 13 gm CHO; 3 gm fiber; 2 gm PRO.
Exchanges: 1 Carb choice; 1 fat.