Mon-Fri: 8am-6pm | Sat-Sun: 8am-5pm
1990 Oldmans Creek Rd, Sedesboro NJ
Roasted Vegetables with Balsamic Vinegar
- 8 ounces fresh green beans, ends trimmed
- 1 small red onion, cut into thin wedges
- 1 clove garlic, minced
- 1 tbsp. extra virgin olive oil
- 2 zucchini or 2 yellow squash, halved lengthwise and cut into 1/4 inch slices
- dash salt
- dash pepper
- 1/2 cup balsamic vinegar
Preheat oven to 450 degrees. Combine green beans, red onion, and garlic in a shallow roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss mixture until beans are evenly coated. Spread into a single layer in roasting pan.
Roast for 8 minutes. Add zucchini and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned.
Meanwhile, bring balsamic vinegar to a boil in a small saucepan. Reduce heat and boil gently until vinegar is reduced by half and slightly thickens.
Drizzle vinegar over roasted vegetables and toss until vegetables are evenly coated.