Roasted Vegetable Medley with Walnuts and Balsamic Vinaigrette

Follow our step-by-step guide on how to make Roasted Vegetable Medley with Walnuts and Balsamic Vinaigrette.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   While the oven warms up, grab a large bowl and toss in vibrant red and orange bell peppers, a handful of red onion, and some baby portabella mushrooms.

3. Step 3

   Drizzle a generous amount of olive oil over the colorful veggies, sprinkle with a pinch of sea salt, and give everything a good toss to ensure each piece is beautifully coated.

4. Step 4

   Next, spread this delightful vegetable medley in a single layer on a large baking sheet, making sure not to overcrowd them—this will help them roast to perfection.

5. Step 5

   Pop the baking sheet into your preheated oven and let the veggies roast for about 10 minutes, filling your kitchen with a wonderful aroma.

6. Step 6

   After the first 10 minutes, it’s time to add some crunch! Gently mix in sugar snap peas, sliced zucchini, yellow summer squash, and minced garlic to the baking sheet.

7. Step 7

   Stir everything together with care, then sprinkle chopped walnuts on top for an extra layer of flavor.

8. Step 8

   Return the baking sheet to the oven and let it roast for another 5 to 10 minutes, or until the vegetables are crisp-tender and the walnuts are lightly toasted.

9. Step 9

   Once they’re done, take them out of the oven and drizzle with a splash of balsamic vinegar for a tangy finish.

10. Step 10

    Give the veggies a gentle toss to combine all those delicious flavors, and don’t forget to sprinkle some fresh basil on top before serving.

11. Step 11

    Enjoy this colorful, healthy dish that’s sure to brighten up your meal!.