I'm always looking for easy, creative ways to get veggies to the table, and this recipe checked off both those boxes.
Combine equal amounts of sliced mushrooms and bite-sized fresh green beans in a gallon storage bag (I used about 6 oz. of each).
In a small bowl, whisk together 1.5 Tbs. olive oil, 1 Tbs. Balsamic vinegar, and pinches of salt, pepper, and garlic powder.
Pour your marinade into the bag and smoosh everything around until your veggies look evenly coated. Allow it to sit like this for as long as you can stand it. I mixed mine up after breakfast and stuck them in the fridge until dinnertime.
Spread them out well on a rimmed baking sheet (or 2 if you're making a bunch) and roast at 450 degrees until done (15-20 minutes).
Quick. Easy. Creative. Yummy.