Roasted Vegetables With Walnuts, Basil And Balsamic Vinaigrette

• 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

1. 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.
2. 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.
3. Drizzle with balsamic and toss well. Sprinkle with basil.

red bell pepper, orange bell pepper, red onion, baby portabella mushrooms, extra virgin olive oil, salt, sugar snap peas, zucchini, summer, garlic, balsamic vinegar, basil, california walnuts

Taken from www.allrecipes.com/recipe/260705/roasted-vegetables-with-walnuts-basil-and-balsamic-vinaigrette/ (may not work)