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Roasted Vegetables with Walnuts Basil 和 Balsamic Vinaigrette

Roasted Vegetables with Walnuts, Basil 和 Balsamic Vinaigrette
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Roasted Vegetables with Walnuts Basil 和 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.

成分

份   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

方向

Tip: Click on step to mark as complete.

  1. 预热烤箱至华氏400度. Place bell peppers, onion 和 mushrooms in a large bowl 和 toss with olive oil 和 salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. 煮10分钟.
  2. Add snap peas, zucchini, yellow squash 和 garlic 和 stir lightly. Top with walnuts 和 cook for 5 to 10 minutes more or until all vegetables are crisp-tender 和 walnuts are toasted.
  3. Drizzle with balsamic 和 toss well. 撒上罗勒.

营养成分

Roasted Vegetables with Walnuts Basil 和 Balsamic Vinaigrette
卡路里卡路里
每份125
蛋白质蛋白质
每份3克
纤维纤维
每份2克

营养成分

卡路里 125
总脂肪 10.5 g
饱和脂肪 1.1 g
反式脂肪 0.0 g
多不饱和脂肪 5.9 g
不饱和脂肪 3.0 g
胆固醇 0 mg
钠 102 mg
总碳水化合物 7 g
膳食纤维 2 g
糖 3 g
蛋白质 3 g

饮食交流
1个蔬菜，2个脂肪

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.

营养成分

Roasted Vegetables with Walnuts Basil 和 Balsamic Vinaigrette
卡路里卡路里
每份125
蛋白质蛋白质
每份3克
纤维纤维
每份2克
×
卡路里 125
总脂肪 10.5 g
饱和脂肪 1.1 g
反式脂肪 0.0 g
多不饱和脂肪 5.9 g
不饱和脂肪 3.0 g
胆固醇 0 mg
钠 102 mg
总碳水化合物 7 g
膳食纤维 2 g
糖 3 g
蛋白质 3 g

饮食交流
1个蔬菜，2个脂肪

成分

份   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

方向

Tip: Click on step to mark as complete.

  1. 预热烤箱至华氏400度. Place bell peppers, onion 和 mushrooms in a large bowl 和 toss with olive oil 和 salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. 煮10分钟.
  2. Add snap peas, zucchini, yellow squash 和 garlic 和 stir lightly. Top with walnuts 和 cook for 5 to 10 minutes more or until all vegetables are crisp-tender 和 walnuts are toasted.
  3. Drizzle with balsamic 和 toss well. 撒上罗勒.
This Heart-Check Certified recipe is brought to you by California Walnuts.

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