Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette
Calories125 Per Serving
Protein3g Per Serving
Fiber2g Per Serving
|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|
|Total Carbohydrate||7 g|
|Dietary Fiber||2 g|
1 vegetable, 2 fat
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
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.
This Heart-Check Certified recipe is brought to you by California Walnuts.