Recipe information
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
8. Zucchini, sliced 1/4-inch thick - 1 small
9. Yellow summer squash, sliced 1/4-inch thick - 1 small
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.
