FBD

ROASTED VEGETABLES

ItalianVegetarianEasy30 minBy Northstar

Ingredients

Servings
4
  • 2 each potatoes, peeled and cut into 1/2-inch cubes
  • 2 each carrots, cut into 1/2-inch slices
  • 1 each zucchini, cut into 1/2-inch slices
  • 1 each sweet red pepper, cut into 1-inch pieces
  • 1 tbsp olive or vegetable oil
  • 1 tsp each dried basil and oregano OR
  • 1 tbsp each minced fresh basil and oregano
  • 0.5 tsp salt (optional)
  • 0.3 tsp pepper
  • 2 each garlic cloves, minced

Instructions

  1. 1

    In a mixing bowl, combine the first 4 ingredients.

  2. 2

    Combine the remaining ingredients; drizzle over vegetables.

  3. 3

    Stir to coat.

  4. 4

    Transfer to an ungreased 13 x 9-inch baking dish.

  5. 5

    Bake, uncovered, at 375ºF for 30 to 35 minutes or until tender.

  6. 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

Tags

greekdiabetic-recipes