8 ounces fresh mushrooms, sliced
1 pound fresh green beans, trimmed and cut in half
1-1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan cheese
Preheat oven to 450 degrees. Wash mushrooms; drain. Place cut green beans and mushrooms in a Ziploc bag. Whisk together olive oil and balsamic vinegar and pour into plastic bag; turn bag several times so beans and mushrooms are coated with mixture. Arrange beans and mushrooms on a large baking sheet, spreading them out so they are not too crowded. Roast 20-30 minutes or until beans are tender-crisp, mushrooms are cooked and most liquid in the pan has evaporated. Season to taste with salt and pepper. Place in a serving bowl and sprinkle with Parmesan cheese.