Roasted Vegetables with Walnuts
Brighten up the dinner table with this colorful Roasted Vegetables with Walnuts dish that’s accented with fresh basil. Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Roasted Vegetables with Walnuts
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 Medium Red Onion, cut into 1-inch cubes, separated
- 4 Oz. Baby Portobello Mushrooms, halved
- 1 Tbsp. Extra Virgin Olive Oil
- 1/4 tsp. Sea Salt
- 3/4 C. 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 tsp. Balsamic Vinegar
- 2 Tbsp. Fresh Basil, snipped
- 1/2 C. California Walnuts, coarsely chopped
Instructions
- 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.
Notes
Substitute Fresh Basil with 1 tsp. dried basil, adding it with the olive oil before roasting vegetables.
Recipe provided with permission from California Walnuts.
Nutrition Facts
Roasted Vegetables with Walnuts
Serves: 5
| Amount Per Serving: | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 9g | 13.8% | |
| Saturated Fat | 0 | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0 | |
| Sodium 100mg | 4.2% | |
| Total Carbohydrate 7g | 2.3% | |
| Dietary Fiber 2g | 8% | |
| Sugars | ||
| Protein 3g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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