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 Dear scott,  Greetings from  the editors at Better Homes and Gardens! Each recipe has been tested in  the Better Homes and Gardens Test Kitchen.   [IMAGE]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.        For a printable version  of this recipe, click  here.    For more recipes,  click here.   New this week:   Picnics:  Seven Great Menus Plus Tips     		
[IMAGE]     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  		
		
     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.   Nutrition facts  per serving: 81 calories, 4 g total fat, 1 g saturated fat,  0 mg cholesterol, 45 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein,  4% vitamin a, 19% vitamin c, 3% calcium, 9% iron. 	  	
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 [IMAGE] [IMAGE] Our seal assures you  that every recipe has been tested in the Better Homes and Gardens
  Test Kitchen. This means that each recipe is practical and reliable,  and meets our high standards of taste appeal. 		
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