Roasted Vegetables with Balsamic Vinegar

Roasted Vegetables with Balsamic Vinegar

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

1 In a shallow roasting pan combine beans, onion, and garlic Drizzle with olive oil; sprinkle with salt and pepper Toss mixture until beans are evenly coated Spread into a single layer

2 Roast in a 450 degree F oven for 8 minutes Stir in squash and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned

3 Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat Boil gently about 5 minutes or until reduced by half (vinegar will thicken slightly)

4 Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated Makes 4 to 6 side-dish servings