Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

Name: Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
Total time: 25
Yield: 5
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

Recipe by California Walnuts from allrecipes.com

Side Dish 25 Mins.

Ingredients

5 servings

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½ small red bell pepper, cut into 1-inch cubes
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½ small orange bell pepper, cut into 1-inch cubes
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¼ medium red onion, cut into 1-inch cubes, separated
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4 ounces baby portabella mushrooms, halved
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1 tablespoon extra virgin olive oil
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¼ teaspoon sea salt
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¾ cup sugar snap peas

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1 small zucchini, sliced 1/4-inch thick
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1 small yellow summer squash, sliced 1/4-inch thick
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2 cloves garlic, minced
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2 teaspoons balsamic vinegar
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2 tablespoons fresh snipped basil
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½ cup California walnuts, coarsely chopped

Instructions

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.
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.