INGREDIENTS

1. 8ouncesfresh green beans, ends trimmed
2. 1smallonion, cut into thin wedges
3. 1garlic clove, minced
4. 1tablespoonolive oil
5. 1dashsalt
6. 1dashpepper
7. 2mediumsummer squash, halved lengthwise and sliced 1/4 inch thick
8. 1/3cupbalsamic 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.