Roasted Vegetables With Walnuts, Basil And Balsamic Vinaigrette

  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)

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