Roasted Vegetables With Balsamic Vinegar

1. 1

   In a shallow roasting pan combine beans, onion, and garlic.

2. 2

   Drizzle with olive oil;s prinkle with salt and pepper.

3. 3

   Toss mixture until beans are evenly coated.

4. 4

   Spread in a single layer.

5. 5

   Roast in a 450u00b0 oven for 8 minutes.

6. 6

   Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.

7. 7

   Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.

8. 8

   Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).

9. 9

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

10. 10

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.