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Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
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Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette

Nutrition Facts

Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette
CaloriesCalories
125 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
2g Per Serving
×
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

Servings   5  

  • 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

Tip: Click on step to mark as complete.

  1. 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.
  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.
This Heart-Check Certified recipe is brought to you by California Walnuts.

Nutrition Facts

Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette
CaloriesCalories
125 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
2g Per Serving
×
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

Servings   5  

  • 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

Tip: Click on step to mark as complete.

  1. 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.
  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.
This Heart-Check Certified recipe is brought to you by California Walnuts.

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