Saturday, August 29, 2009


Roasting brings out the natural sweetness of vegetables. These earthy
and elegant roasted green beans and squash squash balance just about
any entree. They also are wonderful "as is" -- no meat needed!

8 ounces fresh green beans, ends trimmed
1 small onion, cut into thin wedges
1 clove garlic, minced
1 tablespoon olive oil
Dash salt
Dash pepper
1 medium yellow summer squash, halved lengthwise and sliced 1/4 inch
1 medium zucchini squash, cut in chunks
1 red pepper, cut in bite-sized pieces
1/3 cup balsamic vinegar

1. 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.

2. Roast in a 450 degree F oven for 8 minutes. Stir in squash and bell pepper. Roast for 5 to 7 minutes more or until vegetables are tender and
slightly browned.

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).

4. Drizzle the vinegar over roasted vegetables; toss until vegetables
are evenly coated. Makes 4 side-dish servings.

1 comment:

Stacey said...

mmmmmmmm....this looks yummy. I will have to try it the next time Jonathan is out of town. (He doesn't like a lot of vegatables!)