Green beans, the star of this recipe, are a readily available vegetable that grows well in our climate. They are a good source of vitamin C and soluble fiber, which can help improve your heart health by lowering your LDL. Don’t be afraid to experiment with different colored beans such as yellow or purple. Balsamic vinegar gives a great flavor without adding a lot of sodium. Enjoy!
Ingredients
- 1 pound green beans, ends trimmed (if desired)
- 1 medium red onion, cut into thin wedges
- 4 medium yellow summer squash, halved lengthwise and sliced ¼ inch thick
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅔ cup balsamic vinegar
Instructions
Prep, 20 minutes
- Preheat oven to 450°F.
- Combine beans, onion and garlic in a shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Toss mixture until 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 Information
Serves: 8 | Per serving: 90 calories | 4 g fat (1 g sat) | 3 g fiber | 13 g carbohydrates | 2 g protein | 0 mg cholesterol | 9 g sugars | 45 mg sodium
Nutrition Bonus: Vitamin C (32% daily value)
Carbohydrate servings: 1
Exchanges: 2 vegetable, 1 fat
Recipe courtesy of Michelle Eaton, C.D., Registered Dietitian, ThedaCare
