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

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

89.8 calories; protein 1.9g 4% DV; carbohydrates 13.2g 4% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 8.6g; fat 3.6g 6% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 490.1IU 10% DV; vitamin c 18.7mg 31% DV; folate 40mcg 10% DV; calcium 35.3mg 4% DV; iron 0.9mg 5% DV; magnesium 29.8mg 11% DV; potassium 303.4mg 9% DV; sodium 45.4mg 2% DV.