Roasted Vegetables With Balsamic Vinegar - cooking recipe

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

Preparation

In a shallow roasting pan combine beans, onion, and garlic.
Drizzle with olive oil;s prinkle with salt and pepper.
Toss mixture until beans are evenly coated.
Spread in a single layer.
Roast in a 450\u00b0 oven for 8 minutes.
Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.
Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.
Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).
Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated.
Enjoy.