Roasted Vegetables With Balsamic Vinegar

Easy way to fix fresh green beans and yellow summer squash with balsamic vinegar. The recipe comes from Better Homes and Gardens.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 8  ounces fresh green beans, ends trimmed
• 1  small onion, cut into thin wedges
• 1  garlic clove, minced
• 1  tablespoon olive oil
• 1  dash salt
• 1  dash pepper
• 2  medium  summer squash, halved lengthwise and sliced 1/4 inch thick
• 1⁄3 cup  balsamic vinegar

Directions

1. In a shallow roasting pan combine beans, onion, and garlic.
2. Drizzle with olive oil;s prinkle with salt and pepper.
3. Toss mixture until beans are evenly coated.
4. Spread in a single layer.
5. Roast in a 450° oven for 8 minutes.
6. Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.
7. Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.
8. Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).
9. Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated.
10. Enjoy.