Give this recipe a try for a healthy side dish to go with any meal.

 

Ingredients

• 1/2 cup red bell pepper, cut into 1-inch cubes
• 1/2 cup orange bell pepper, cut into 1-inch cubes
• 1/2 cup sweet or red onion, cut into 1-inch cubes
• 4 ounces button mushrooms or cremini mushrooms, halved
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1 cup sugar snap peas
• 1 cup zucchini sliced 1/4 inch thick
• 1 cup yellow squash sliced 1/4 inch thick
• 2 cloves garlic, minced
• 1/2 cup walnuts, coarsely chopped
• 2 teaspoons balsamic vinegar
• 2 tablespoons fresh basil, thinly sliced

 

Directions

1. Wash all vegetables except mushrooms. Scrub those with tough skins. Wipe mushrooms with a damp cloth, do not submerge in water.
2. Preheat oven to 400°F.
3. Cut vegetables as described in ingredient list and measure other ingredients before beginning to cook.
4. Combine peppers, onion, mushrooms, olive oil and salt in a large bowl. Toss to coat all pieces with oil.
5. Spread pepper mixture on a large baking sheet in a single layer. Roast in preheated oven for 10 minutes.
6. Remove sheet from oven, add snap peas, zucchini, yellow squash and garlic. Stir well. Sprinkle nuts over the top. Return to the oven and roast an additional 5 to 10 minutes, until vegetables are crisp-tender nuts are toasted.
7. Remove from oven, drizzle with balsamic vinegar and toss. Sprinkle with fresh basil.

Serves 5.

 

 

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.