- 1/2 small red bell pepper, cut into 1-inch cubes
- 1/2 small orange bell pepper, cut into 1-inch cubes
- 1/4 medium red onion, cut into 1-inch cubes, separated
- 4 ounces baby portabella mushrooms, halved
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 3/4 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
- 1/2 cup California walnuts, coarsely chopped
- 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.
04/17/2018
recipepes.com
Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
