- 1 lb fresh green beans
- 8 ounces fresh mushrooms
- 1 small onion
- 2 cloves garlic, minced or sliced
- 1-1/2 tbsp olive oil
- 1 tbsp red wine or balsamic vinegar
- Freshly ground black pepper
Preheat oven to 450 degrees. While oven is preheating, prepare the vegetables. Trim bean ends and cut beans in half to make bite-sized pieces. Cut mushrooms into thick slices (about 1/2″). Slice onion and separate into rings.
Add vegetables to a large bowl or Ziploc bag. Top with garlic, olive oil, and vinegar. Mix so that all vegetables are lightly coated.
Arrange vegetables on a lightly greased baking sheet, spreading them out so that they are not too crowded. Roast 20-30 minutes until beans are tender crisp, mushrooms and onions are cooked, and liquid from the mushrooms has evaporated. Season with freshly ground black pepper before serving.
4-6 servings