Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil.

• 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
• ¼ teaspoon sea salt
• 1 small zucchini, sliced 1/4-inch thick
• ¾ cup sugar snap peas
• ½ small red bell pepper, cut into 1-inch cubes
• ½ small orange bell pepper, cut into 1-inch cubes
• ¼ medium red onion, cut into 1-inch cubes, separated
• 4 ounces baby portabella mushrooms, halved
• 1 small yellow summer squash, sliced 1/4-inch thick
• 2 tablespoons fresh snipped basil
• ½ 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.