Nutrition per serving may change if servings are adjusted.
1 pound green beans, ends trimmed (if desired)
1 medium red onion, cut into thin wedges
2 cloves garlic, minced
2 tablespoons olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
4 medium yellow summer squash, halved lengthwise and sliced ¼ inch thick
⅔ cup balsamic vinegar
Preheat oven to 450°F.
Combine beans, onion, and garlic in a shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Toss mixture till the beans are evenly coated. Spread into a single layer on bottom of the pan.
Roast in the preheated oven for 8 minutes. Stir in squash and roast for 5 to 7 minutes more or until the vegetables are tender and slightly browned.
Meanwhile, bring balsamic vinegar to boiling in a small saucepan over medium-high heat. Reduce the heat and boil gently for 8 to 10 minutes or until the vinegar is reduced by half (the vinegar will thicken slightly).
Drizzle the vinegar over the roasted vegetables; toss until the vegetables are evenly coated.