Roasted Balsamic Vegetables

Roasted Balsamic Vegetables

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From: Diabetic Living Magazine

These robust, seasoned vegetables pair beautifully with any quick-cooking entree. Try them with steak, chicken, pork chops, or salmon.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound green beans, ends trimmed (if desired)
  • 1 medium red onion, cut into thin wedges
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 4 medium yellow summer squash, halved lengthwise and sliced ¼ inch thick
  • ⅔ cup balsamic vinegar


  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Combine beans, onion, and garlic in a shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Toss mixture till the beans are evenly coated. Spread into a single layer on bottom of the pan.
  3. Roast in the preheated oven for 8 minutes. Stir in squash and roast for 5 to 7 minutes more or until the vegetables are tender and slightly browned.
  4. Meanwhile, bring balsamic vinegar to boiling in a small saucepan over medium-high heat. Reduce the heat and boil gently for 8 to 10 minutes or until the vinegar is reduced by half (the vinegar will thicken slightly).
  5. Drizzle the vinegar over the roasted vegetables; toss until the vegetables are evenly coated.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 90 calories; 4 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 2 g protein; 40 mcg folate; 0 mg cholesterol; 9 g sugars; 490 IU vitamin A; 19 mg vitamin C; 35 mg calcium; 1 mg iron; 45 mg sodium; 303 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 fat

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