Put trimmed green beans and sliced mushrooms in a gallon ziploc with 2 Tbs each of olive oil and balsamic vinegar. Shake to coat, then spread evenly on a rimmed baking sheet. Roast at 450 for minutes, then sprinkle with kosher salt, pepper and parmesan.
I absolutely LOVE this Green Bean Salad with Greek Olives and Feta Cheese, so I updated the recipe with a dressing that's a bit easier to make. And this favorite summer green bean salad is low-carb, gluten-free, South Beach Diet friendly, and perfect for
Garlic Roasted Green Beans and Mushrooms - Easy Healthy Side Dish - Roasted Vegetables -