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Roasted Vegetables
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Serves 8
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Diabetes Focus Winter 2008
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B. Smith shows you how to make a terrific side dish to serve with any meal.
1 small eggplant, unpeeled, cubed
3 medium peeled carrots, chopped
1 red bell pepper, cut into 2-inch pieces
1 yellow bell pepper, cut into 2-inch pieces
1 zucchini, sliced into 2-inch pieces
Six 2-inch cauliflower florets
Six 2-inch broccoli florets
6 small white onions, peeled
4 plum tomatoes, halved
1 to 2 tablespoons olive oil
3/4 teaspoon salt
½ teaspoon black pepper
1 to 2 tablespoons fresh herbs, basil, oregano, thyme, or rosemary
1. Preheat oven to 450 degrees F.
2. In a large bowl toss the vegetables with the olive oil, salt, pepper, and herbs. Spread the vegetables on a large baking sheet. Place in the oven and roast 12 to 15 minutes or until vegetables are tender and lightly browned. Cool to room temperature.
3. Softer vegetables, such as tomatoes, zucchini, and peppers, require less roasting time, so remove them at the desired doneness.
Calories
| 118
| | Calories from Fat | 37 | | Total Fat | 4.1 g | Saturated Fat
| 0.6g
| | Cholesterol | 0mg | | Sodium | 264mg | Total Carbohydrates
| 19.5 g | Dietary Fiber
| 6.6 g
| | Sugars | 9.8g | | Protein | 3.9g | | Vitamin A | 108% | | Vitamin C | 158% | | Calcium | 7% | | Iron | 8% |
Creamy Roasted Garlic Dressing
Lasagna
Roasted Plum Tomato Soup
Roasted Cornish Game Hen
Pan Seared Fish
B. Smith's Pan Seared Fish
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