New this month
Get the Allrecipes magazine

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

 made it  |  0 reviews   |   photos
California Walnuts

"This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil."
Added to shopping list. Go to shopping list.


25 m servings 137 cals
Original recipe yields 5 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  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.


  • Note:
  • *May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.

Nutrition Facts

Per Serving: 137 calories; 10.5 g fat; 8.8 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 94 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0