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Mon-Sun: 9:00 am – 6:30 pm
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1990 Oldmans Creek Rd, Swedesboro NJ 08085
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Roasted Vegetables with Balsamic Vinegar
Ingredients:
- 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
SERVES 4-6
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.
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