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
thick
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:
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!)
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