"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Vegetables with Balsamic Vinegar Recipe

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This recipe for Roasted Vegetables with Balsamic Vinegar, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Tuesday, September 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2# fresh green beans, ends trimmed
1 small onion cut into thin wedges
1 clove garlic, minced
1 T. olive oil
dash salt
Dash pepper
2 medium yellow summer squash, halved lengthwise and sliced 1/4" thick
1/3 C. balsamic vinegar

Directions:
Directions:
Combine first 3 ingredients in shallow, greased roasting pan. Drizzle with olive oil, sprinkle with salt and pepper. Toss to evenly cover with oil and spread into single layer.
Roast at 450 degrees for 8 minutes.
Stir in squash and roast for 5-7 minutes more or until vegetables are just tender and slightly browned.
Meanwhile, in small saucepan bring the vinegar to a boil and then reduce heat. Boil gently about 5 minutes or until reduced by half and slightly thickened.
Drizzle the vinegar over the vegetables, toss, and serve as a side dish.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes or less.
Personal Notes:
Personal Notes:
Even family members who don't like vegetables like these.

 

 

 

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