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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: https://www.walnuts.org/cooking-with-walnuts/recipes/roasted-vegetables-with-walnuts-basil-balsamic-vinaigrette/
