| | Directions | | Preheat oven to 400°. Trim ends of beans, slice potatoes, onion and bell pepper to similar size as beans, and chop garlic. Place vegetables in a shallow pan. Pour olive oil and vinegar over vegetables and toss to coat. Season with salt and pepper. Roast for 20 minutes or until vegetables are tender. Serves 8. |
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| Ingredients | | - |  | 1 pound whole green beans |
| - | | 1 pound red potatoes |
| - | | 1 onion (medium) |
| - | | 1 red bell pepper |
| - | | 2 cloves garlic |
| - | | 2 tablespoons balsamic vinegar |
| - | | 2 teaspoons olive oil |
| - | | salt and pepper to taste |
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