Roasted Green Beans with Peppers and Onions

From Katherine's Kitchen

• 1 lb. green beans, trimmed
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 large onion, cut into strips
• 1/4 cup Balsamic Vinegar
• 1/4 cup olive oil

Preheat oven to 400.  Wisk together vinegar and olive oil.  Toss with vegetables.  Line rimmed baking sheet with foil, place vegetable on pan and bake about 30 minutes, stirring  once after 15 minutes. 

Variation: For those who can handle casein, add 1/2 cup shredded mozzarella cheese, but it's yummy even without it!

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