Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

Roasted Vegetables with Walnuts


Brighten up the dinner table with this colorful dish that’s accented with fresh basil. Kitchen hack: Use a hammer to “chop” walnuts. Learn more.

Total Time
25 Mins

Total Time

Prep Time
10 Mins
Cook Time
15 Mins
Total Time
25 Mins


120 cal
Total Fat
9 g
Trans Fat
0 g
Polyunsaturated Fat
5 g
0 mg
100 mg
7 g
Dietary Fiber
2 g
3 g


  • 1/2 red bell pepper, small, cut into 1-inch cubes
  • 1/2 orange bell pepper, small, cut into 1-inch cubes
  • 1/4 red onion, medium, cut into 1-inch cubes, separated
  • 4 ounces portobello 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
  • 1 summer squash, yellow, small, sliced 1/4-inch thick
  • 2 cloves garlic, minced
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons basil*, fresh, snipped
  • 1/2 cup California walnuts, coarsely chopped


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


  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.


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