Recipe Details

Summary

Name: Roasted Vegetables

Category: Diabetic

2 medium potatoes, peeled and cut into 1/2−inch cubes

2 medium carrots, cut into 1/2−inch slices

1 large zucchini, cut into 1/2−inch slices

1 large sweet red pepper, cut into 1−inch pieces

1 tablespoon olive or vegetable oil

1 teaspoon each dried basil and oregano OR

1 tablespoon each minced fresh basil and oregano

1/2 teaspoon salt (optional)

1/4 teaspoon pepper

2 garlic cloves, minced

In a mixing bowl, combine the first 4 ingredients. Combine the remaining

ingredients; drizzle over vegetables. Stir to coat.

Transfer to an ungreased 13 x 9−inch baking dish. Bake, uncovered,

at 375慚 for 30 to 35 minutes or until tender. Serves 6.

Nutritional Analysis: One 3/4−cup serving (prepared without salt) equals:

80 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate,

2 gm protein, 3 gm fat

Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat