Vegetables with Walnuts Basil and Balsamic

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Brighten up the dinner table with this colorful dish that's accented with fresh basil. This Heart-Check Certified recipe is brought to you by reciperian.com

Ingredients


1/2 red bell pepper, small, cut into 1-inch cubes, about ¼ cup
1/2 orange bell pepper, small, cut into 1-inch cubes, about ¼ cup
1/4 red onion, medium, cut into 1-inch cubes, separated, about 3 tablespoons
4 oz. portabella mushrooms, baby, halved
1 tablespoon extra virgin olive oil
3/4 cup sugar snap peas
1/4 teaspoon sea salt
1 zucchini, small, sliced 1/4-inch thick, about 1 cup
1 summer squash, yellow, small, sliced 1/4-inch thick, about 1 cup
2 garlic cloves (minced)
2 teaspoons balsamic vinegar
2 tablespoons fresh, snipped basil
1/2 cup California walnuts, coarsely chopped

Instructions


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.

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