Roasted Vegetables With Walnuts, Basil And Balsamic Vinaigrette - cooking recipe

Ingredients

1/2 small red bell pepper, cut into 1-inch cubes
1/2 small orange bell pepper, cut into 1-inch cubes
1/4 medium red onion, cut into 1-inch cubes, separated
4 ounces baby portabella mushrooms, halved
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
3/4 cup 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 teaspoons balsamic vinegar
2 tablespoons fresh snipped basil
1/2 cup California walnuts, coarsely chopped

Preparation

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.