Roasted Vegetables Recipe
Diabetic Friendly Recipe
Roasted vegetables seasoned with basil, oregano, salt, pepper and garlic cloves.
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 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 cloves garlic, minced
In a mixing bowl, combine the first four 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-degrees for 30 to 35 minutes or until tender.
Recipe makes 6 servings
Calories: 80; Fat 3g; Cholesterol 0mg; Carbohydrates 14g; Protein 2g; Sodium 13mg
Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat