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
- 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
Total Fat: 11g
(Saturated Fat: 1g)
Sodium: 125 mg
Added Sugar: 0g
Carbohydrate: 7 g
Fiber: 2 g
Protein: 4 g