Roasted Vegetables With Walnuts, Basil And Balsamic Vinaigrette
Brighten up the dinner table with this colorful dish that's accented with walnuts and fresh basil.
|1/2||red bell pepper, small, cut into 1-inch cubes|
|1/2||orange bell pepper, small, cut into 1-inch cubes|
|1/4||red onion, medium, cut into 1-inch cubes, separated|
|4 ounces||portabella mushrooms, baby, halved|
|1 tablespoon||extra virgin olive oil|
|1/4 teaspoon||sea salt|
|3/4 cup||sugar snap peas|
|1||zucchini, small, sliced 1/4-inch thick|
|1||summer squash, yellow, small, sliced 1/4-inch thick|
|2 cloves||garlic, minced|
|2 teaspoons||balsamic vinegar|
|2 tablespoons||fresh*, snipped basil|
|1/2 cup||california walnuts, coarsely chopped|
Preheat oven to 400°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.
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.
Drizzle with balsamic and toss well. Sprinkle with basil.
*May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.