Description
A vibrant dish featuring roasted seasonal vegetables, topped with crunchy walnuts, fresh basil, and a tangy balsamic vinaigrette.
Ingredients
Scale
- 2 cups mixed seasonal vegetables (like bell peppers, zucchini, and carrots)
- 1 cup walnuts, roughly chopped
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the vegetables into bite-sized pieces.
- Combine the chopped vegetables with olive oil, salt, and pepper in a large bowl. Toss well to coat.
- Spread the vegetables evenly on a baking sheet.
- Roast in the oven for about 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Mix together the balsamic vinegar and chopped walnuts in a small bowl while the vegetables are roasting.
- Remove the vegetables from the oven and let them cool for a few minutes.
- Stir in the walnut mixture and chopped basil just before serving.
Notes
Use a variety of seasonal vegetables for the best flavor and color. Adjust the vinaigrette to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg