Roasted Vegetables With Walnuts, Basil And Balsamic Vinaigrette

Serves 5
Ingredients

• 1/2 red bell pepper, small, cut into 1-inch cubes
• 1/2 orange bell pepper, small, cut into 1-inch cubes
• 1/4 red onion, medium, cut into 1-inch cubes, separated
• 4 ounces 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
• 1 summer squash, yellow, small, sliced 1/4-inch thick
• 2 cloves garlic, minced
• 2 teaspoons balsamic vinegar
• 2 tablespoons basil*, fresh, snipped
• 1/2 cup California walnuts, coarsely chopped

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

•  Method
• 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. 

NUTRITION	120 CALORIES
FAT	9g
SATURATED FAT	1g
MONOUNSATURATED FAT	3g
POLYUNSATURATED FAT	5g
TRANS FAT	0g
CHOLESTEROL	0mg
SODIUM	100mg
CARBOHYDRATES	7g
DIETARY FIBER	2g
PROTEIN	3g

DIETARY CONSIDERATIONS

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