PA Baker
Master Chef
Roasted Vegetables with Balsamic Vinegar
8 oz fresh green beans, ends trimmed
1 small onion, cut into thin wedges
1 clove garlic, minced
1 Tbsp olive oil
Dash Kosher salt
Dash fresh-ground pepper
2 medium yellow summer squash, halved lengthwise and sliced ¼” thick
1/3 c balsamic vinegar
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.
Roast in a 450F oven for 8 minutes. Stir in squash and roast for 5-7 minutes more or until vegetables are tender and slightly browned.
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).
Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated.
Makes 4-6 side-dish servings
8 oz fresh green beans, ends trimmed
1 small onion, cut into thin wedges
1 clove garlic, minced
1 Tbsp olive oil
Dash Kosher salt
Dash fresh-ground pepper
2 medium yellow summer squash, halved lengthwise and sliced ¼” thick
1/3 c balsamic vinegar
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.
Roast in a 450F oven for 8 minutes. Stir in squash and roast for 5-7 minutes more or until vegetables are tender and slightly browned.
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).
Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated.
Makes 4-6 side-dish servings
