Diabetes Recipes

Roasted Vegetables

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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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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


  • 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