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

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • 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.

  • 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.

  • 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).

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

Nutrition Facts

90 calories; 3.6 g total fat; 0.5 g saturated fat; 45 mg sodium. 303 mg potassium; 13.2 g carbohydrates; 2.7 g fiber; 9 g sugar; 1.9 g protein; 490 IU vitamin a iu; 19 mg vitamin c; 40 mcg folate; 35 mg calcium; 1 mg iron; 30 mg magnesium;