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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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Directions: SOURCE: The Joslin diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
Once you;ve tasted what this intensely flavored vinegar from Modena,
Italy, does to vegetables, you'll wonder how you ever cooked without it. We
particularly like it on onions that ahave been roasted in their skins.
Beets, tomatoes, and winter squash are also delicious splashed with
balsamic vinegar. (this was the paragraph just above the recipe...Ursula)
Preheat oven to 375. Lightly spray a shallow roasting pan with olive oil
spray.
Wash onions and remove any loose skins. Rub onions with olive oil. Bake
until tender, about 45 minutes to 1 hour. Open onions by cutting in half;
drizzle with balsamic vinegar. Serve hot.
Makes 4 servings.
PER SERVING: Calorie - 75, Protein - 1 g, Carbohydrate = 11 g, Fat - 3
g, Calories from fat - 36%, Dietary fiber - 0 g, cholesterol - 0 mg, sodium
~ 4 mg, potassium - 160 mg. JOSLIN EXCHANGES - 2 vegetables...
Ingredients:
4 medium Onions, about 1 lb. unpeeled Balsamic vinegar |
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