Recipes

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette By Jenny Shea Rawn Total Time 25 Mins Serves 5 MealDinner CourseSide DESCRIPTION Brighten up the dinner table with this colorful dish that’s accented with fresh basil. Total Time Nutrition Prep Time 10 Mins Cook Time 15 Mins Total Time 25 Mins INGREDIENTS 1/2 red bell pepper, small, cut into 1-inch cubes 1/2 orange bell pepper, small, cut into 1-inch cubes 1/4 red onion, medium, cut into 1-inch cubes, separated 4 ounces 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 1 summer squash, yellow, small, sliced 1/4-inch thick 2 cloves garlic, minced 2 teaspoons balsamic vinegar 2 tablespoons basil*, fresh, snipped 1/2 cup California walnuts, coarsely chopped *May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables. PREPARATION 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.