Roasted Vegetables With Walnuts, Basil And Balsamic Vinaigrette

Serves: 5

Brighten up the dinner table with this colorful dish that's accented with walnuts and fresh basil.

Prep Time:
Cook Time:
Total Time:


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


Step 1
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.

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. 

*May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.


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