These robust, seasoned vegetables pair beautifully with any quick-cooking entree. Try them with steak, chicken, pork chops, or salmon.
Preheat oven to 450 degrees 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.
2 vegetable, 1 fat