Ingredients

• 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

Directions

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.