Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

Brighten up the dinner table with this colorful dish that’s accented with fresh basil.

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 portobello 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 basil

1/2 cup walnuts, coarsely chopped

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.
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.
Drizzle with balsamic and toss well. Sprinkle with basil.

Photo and recipe courtesy of California Walnuts

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