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Roasted Summer Squash




-8 ounces of fresh green beans trimmed
-1 small onion cut into thin wedges
-1 tablespoon Epicurean Garlic Extra Virgin Olive Oil
-2 medium yellow summer squash - cut into 1/4" slices
-1/3 cup Epicurean 25 Star Balsamic Vinegar


1. Preheat oven to 450 degrees
2. Combine beans & onion in shallow roasting pan
3. Drizzle with olive oil and spread in even layer
4. Roast for 8 minutes
5. Stir squash into bean mixture
6. Roast for 5 to 7 minutes or until vegetables are tender & slightly browned
7.Drizzle Balsamic Vinegar over roasted vegetables and toss lightly

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