Roasted Vegetables With Balsamic Vinegar

• 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

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 450u0b0 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.

green beans, onion, garlic, olive oil, salt, pepper, summer, balsamic vinegar

Taken from www.food.com/recipe/roasted-vegetables-with-balsamic-vinegar-94701 (may not work)