Roasted Vegetables with Walnuts, Basil, & Balsamic Vinaigrette

Brighten up the dinner table with this colorful dish that’s accented with fresh basil. Kitchen hack: Use a hammer to “chop” walnuts.

Makes 5 Servings

Hands-On Time:

Total Time:

About the Chef

With bell peppers, mushrooms, onions, and squash, this Roasted Vegetable dish from California Walnuts will be a delicious addition to any table this #AmericanHeartMonth. Eat heart smart, shop heart smart.

Find out more at https://bit.ly/3lSXqKv

Ingredients

Directions

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.