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

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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

1 serving
90 calories; protein 1.9g; carbohydrates 13.2g; dietary fiber 2.7g; sugars 8.6g; fat 3.6g; saturated fat 0.5g; vitamin a iu 490.1IU; vitamin c 18.7mg; folate 40mcg; calcium 35.3mg; iron 0.9mg; magnesium 29.8mg; potassium 303.4mg; sodium 45.4mg.

2 vegetable, 1 fat