Browse Recipe Categories or

Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
×

Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette

Brighten up the dinner table with this colorful dish that's accented with fresh basil.

This Heart-Check Certified recipe is brought to you by California Walnuts.

Ingredients

Servings   5  

  • 1/2 red bell pepper, small, cut into 1-inch cubes, about ¼ cup
  • 1/2 orange bell pepper, small, cut into 1-inch cubes, about ¼ cup
  • 1/4 red onion, medium, cut into 1-inch cubes, separated, about 3 tablespoons
  • 4 oz. 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, about 1 cup
  • 1 summer squash, yellow, small, sliced 1/4-inch thick, about 1 cup
  • 2 garlic cloves (minced)
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons fresh, snipped basil
  • 1/2 cup California walnuts, coarsely chopped

Directions

Tip: Click on step to mark as complete.

  1. 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.
  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.

Nutrition Facts

Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette
CaloriesCalories
125 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 125
Total Fat 10.5 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.9 g
Monounsaturated Fat 3.0 g
Cholesterol 0 mg
Sodium 102 mg
Total Carbohydrate 7 g
Dietary Fiber 2 g
Sugars 3 g
Protein 3 g

Dietary Exchanges
1 vegetable, 2 fat

This Heart-Check Certified recipe is brought to you by California Walnuts.

Brighten up the dinner table with this colorful dish that's accented with fresh basil.

This Heart-Check Certified recipe is brought to you by California Walnuts.

Nutrition Facts

Roasted Vegetables with Walnuts Basil and Balsamic Vinaigrette
CaloriesCalories
125 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
2g Per Serving
×
Calories 125
Total Fat 10.5 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.9 g
Monounsaturated Fat 3.0 g
Cholesterol 0 mg
Sodium 102 mg
Total Carbohydrate 7 g
Dietary Fiber 2 g
Sugars 3 g
Protein 3 g

Dietary Exchanges
1 vegetable, 2 fat

Ingredients

Servings   5  

  • 1/2 red bell pepper, small, cut into 1-inch cubes, about ¼ cup
  • 1/2 orange bell pepper, small, cut into 1-inch cubes, about ¼ cup
  • 1/4 red onion, medium, cut into 1-inch cubes, separated, about 3 tablespoons
  • 4 oz. 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, about 1 cup
  • 1 summer squash, yellow, small, sliced 1/4-inch thick, about 1 cup
  • 2 garlic cloves (minced)
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons fresh, snipped basil
  • 1/2 cup California walnuts, coarsely chopped

Directions

Tip: Click on step to mark as complete.

  1. 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.
  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.
This Heart-Check Certified recipe is brought to you by California Walnuts.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.