Roasted Vegetables With Balsamic Vinegar

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.