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 California Walnuts.
Nutrition Facts
Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette
Calories
125 Per ServingProtein
3g Per ServingFiber
2g Per ServingNutrition Facts
Calories | 125 | |
---|---|---|
Total Fat | 10.5 g | |
Saturated Fat | 1.1 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 5.9 g | |
Monounsaturated Fat | 3.0 g | |
Cholesterol | 0 mg | |
Sodium | 102 mg | |
Total Carbohydrate | 7 g | |
Dietary Fiber | 2 g | |
Sugars | 3 g | |
Protein | 3 g |
Dietary Exchanges
1 vegetable, 2 fat
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 -
1/4 teaspoon sea salt -
3/4 cup sugar snap peas -
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
Directions
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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.