Roasted Vegetables
Diabetic Friendly Recipe
By Fitness and Freebies
Recipe Ingredients
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
Recipe Directions
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.
Nutrition information per serving (without noodles):
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
See also:
Grilled Vegetables for Two
Shish Kebab with Vegetables
Vegetable Chowder
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