Name: Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Red bell pepper, cut into 1-inch cubes - ½ small; Orange bell pepper, cut into 1-inch cubes - ½ small; Red onion, cut into 1-inch cubes, separated - ¼ medium; Baby portabella mushrooms, halved - 4 ounces; Extra virgin olive oil - 1 tablespoon; Sea salt - ¼ teaspoon; Sugar snap peas - ¾ cup; Zucchini, sliced 1/4-inch thick - 1 small; Yellow summer squash, sliced 1/4-inch thick - 1 small; Garlic, minced - 2 cloves; Balsamic Vinegar - 2 teaspoons; Fresh snipped basil - 2 tablespoons; California walnuts, coarsely chopped - ½ cup

Ingredients for - Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

1. Red bell pepper, cut into 1-inch cubes ½ small

2. Orange bell pepper, cut into 1-inch cubes ½ small

3. Red onion, cut into 1-inch cubes, separated ¼ medium

4. Baby portabella mushrooms, halved 4 ounces

5. Extra virgin olive oil 1 tablespoon

6. Sea salt ¼ teaspoon

7. Sugar snap peas ¾ cup

8. Zucchini, sliced 1/4-inch thick 1 small

9. Yellow summer squash, sliced 1/4-inch thick 1 small

10. Garlic, minced 2 cloves

11. Balsamic Vinegar 2 teaspoons

12. Fresh snipped basil 2 tablespoons

13. California walnuts, coarsely chopped ½ cup

How to cook deliciously - Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

1 . Stage

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.

2 . Stage

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.

3 . Stage

Drizzle with balsamic and toss well. Sprinkle with basil.