Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
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Ingredients25 m servings 137 cals
Original recipe yields 5 servings
- 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.
- 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.
- *May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.
Per Serving: 137 calories; 10.5 g fat; 8.8 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 94 mg sodium. Full nutrition