Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

Roasted veggies including red and orange bell peppers, mushrooms, sugar snap peas and squash are tossed with balsamic vinegar and walnuts.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 137 Calories

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 small zucchini, sliced 1/4-inch thick
• 4 ounces baby portabella mushrooms, halved
• 1 small yellow summer squash, sliced 1/4-inch thick
• 2 tablespoons fresh snipped basil
• 0.25 teaspoon sea salt
• 0.5 small red bell pepper, cut into 1-inch cubes
• 0.5 small orange bell pepper, cut into 1-inch cubes
• 0.25 medium red onion, cut into 1-inch cubes, separated
• 0.75 cup sugar snap peas
• 0.5 cup California walnuts, coarsely chopped

Recipe Instructions

Step 1

Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.

Step 2

Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.

Step 3

Drizzle with balsamic and toss well. Sprinkle with basil.