Roasted Vegetables with Walnuts and Balsamic Vinaigrette
A delicious and healthy side dish featuring roasted seasonal vegetables, crunchy walnuts, and a tangy balsamic vinaigrette.
Ingredients
Vegetables and Nuts
- 2 Bell peppers, chopped Any color; red or yellow adds sweetness.
- 1 Zucchini, chopped Can substitute with yellow squash.
- 1 Sweet onions, chopped Use red or yellow for milder flavor.
- 1 cup Walnuts Chopped or whole; can substitute with pecans.
- 1/2 cup Fresh basil For garnish; can use parsley as an alternative.
Dressings and Oils
- 3 tablespoons Balsamic vinaigrette Store-bought or homemade.
- 2 tablespoons Olive oil For drizzling.
- Salt To taste; adjust to preference.
- Pepper To taste; freshly ground for best flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Chop the bell peppers, zucchini, and sweet onions into bite-sized pieces.
- Combine the chopped vegetables with walnuts and basil in a large bowl.
- Drizzle olive oil, balsamic vinaigrette, salt, and pepper over the mixture and toss to coat evenly.
- Spread the mixture on a baking sheet in a single layer.
Roasting
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden.
- Serve warm or allow to cool and store for meal prep.
Notes
Ensure to chop the vegetables uniform in size for even cooking. Do not overcrowd the baking sheet; it can cause steaming instead of roasting. Add a sprinkle of parmesan cheese during the last few minutes of roasting for added flavor. Feel free to experiment with seasonal vegetables like carrots or asparagus.