Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

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This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil.

Submitted by California Walnuts
Published on August 4, 2021
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
5
Yield:
5 servings
Jump to Nutrition Facts

Ingredients

  • ½ small red bell pepper, cut into 1-inch cubes

  • ½ small orange bell pepper, cut into 1-inch cubes

  • ¼ medium red onion, cut into 1-inch cubes, separated

  • 4 ounces baby portabella mushrooms, halved

  • 1 tablespoon extra virgin olive oil

  • ¼ teaspoon sea salt

  • ¾ cup sugar snap peas

  • 1 small zucchini, sliced 1/4-inch thick

  • 1 small yellow summer squash, sliced 1/4-inch thick

  • 2 cloves garlic, minced

  • 2 teaspoons balsamic vinegar

  • 2 tablespoons fresh snipped basil

  • ½ cup California walnuts, coarsely chopped

Directions

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

Note:

*May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.

Nutrition Facts (per serving)

137 Calories
11g Fat
9g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 137
% Daily Value *
Total Fat 11g 13%
Saturated Fat 1g 6%
Sodium 94mg 4%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 4g 8%
Vitamin C 35mg 39%
Calcium 41mg 3%
Iron 2mg 12%
Potassium 335mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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