Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette - OLDWAYS - Cultural Food Traditions

Ingredients

• 1/2 red bell pepper, small, cut into 1-inch cubes
• 1/2 orange bell pepper, small, cut into 1-inch cubes
• 1/4 red onion, medium, cut into 1-inch cubes, separated
• 4 ounces portobello 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
• 1 summer squash, yellow, small, sliced 1/4-inch thick
• 2 cloves garlic, minced
• 2 teaspoons balsamic vinegar
• 2 tablespoons fresh basil
• 1/2 cup walnuts, coarsely chopped