Diabetes Recipes
Roasted Vegetables
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Nutrition Facts
Makes: 6 Serving(s)
Amount Per Serving
Calories: 80
Total Fat: 3g
Cholesterol: 0mg
Sodium: 13mg
Total Carbohyrdates: 14g
Protein: 2g
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how big or small of a portion you plan to eat.
What if I eat:
About
Make this for: Dinner
Category: Vegetables
This Recipe Makes: 6 Serving(s)
What you'll need
- 2 med potatoes, peeled and cut into 1/2-inch cubes
- 2 med 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 tbsp. olive oil
- 1 tsp. each dried basil and oregano or 1 tablespoon each minced fresh basil and oregano
- 1/2 tsp. salt (optional)
- 1/4 tsp. pepper
- 2 med garlic cloves, minced
Instructions
- Step 1
In a mixing bowl, combine the first four ingredients. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. - Step 2
Transfer to an ungreased 13 x 9-inch baking dish. Bake, uncovered, at 375-degrees for 30 to 35 minutes or until tender.
Diabetic Exchanges
- Starch: 1/2
- Non-Starchy Vegetables: 1
- Fat: 1/2
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