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
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
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
Ingredients
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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
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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. -
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.