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Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Colorful roasted veggies with balsamic vinegar, walnuts.
Ingredients:
  • 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
  • 4 ounces baby portabella mushrooms, halved
  • 1 tablespoon extra virgin olive oil
  • 0.25 teaspoon sea salt
  • 0.75 cup sugar snap peas
  • 1 small zucchini, sliced 1/4-inch thick
  • 1 small yellow summer squash, sliced 1/4-inch thick
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons fresh snipped basil
  • 0.5 cup California walnuts, coarsely chopped
Instructions:
  • Preheat your oven to 400 degrees F. Combine bell peppers, onion, and mushrooms in a large bowl with olive oil and salt. Spread out the mixture in a single layer on a large baking sheet, ensuring the vegetables have room to crisp. Roast for 10 minutes.
  • Toss in snap peas, zucchini, yellow squash, and garlic, gently mix. Sprinkle with walnuts and cook for 5 to 10 minutes until veggies are crisp-tender and walnuts are toasted.
  • Drizzle with balsamic vinegar, toss until well coated, and sprinkle with fresh basil leaves.

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