½ red bell pepper, small, cut into 1-inch cubes
½ orange bell pepper, small, cut into 1-inch cubes
¼ red onion, medium, cut into 1-inch cubes, separated
4 ounces portobello mushrooms, baby, halved
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
¾ cup sugar snap peas
1 zucchini, small, sliced ¼-inch thick
1 summer squash, yellow, small, sliced ¼-inch thick
2 cloves garlic, minced
2 teaspoons balsamic vinegar
2 tablespoons fresh basil
½ cup walnuts, coarsely chopped
Photo and recipe courtesy of California Walnuts [1]
Links
[1] https://walnuts.org