Roasted Vegetables with Balsamic Vinegar
Roasting brings out the natural sweetness of vegetables. These earthy and elegant roasted green beans and summer squash balance just about any entree. Try them with steaks, chicken, pork chops, or salmon.

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

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. 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. Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently about 5 mintues or until reduced by half (vinegar will thicken slightly). Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated. Makes 4 to 6 side-dish servings.