Roasted Vegetables

Roasted Vegetables
Source: The Stress Free Diabetes Kitchen. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Author Barbara Seelig-Brown says, "Veggies are delicious when roasted. Their flavors are enhanced and the natural sugars are caramelized, which give them a nice crunch. Vary this recipe by using whatever veggies you like or roast one single vegetable at a time. I sometimes roast peeled beets or trimmed Brussels sprouts and even the naysayers always love them!"

  • Prep time
    20 min
  • Cook time
    30 min
  • Servings
    12 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 65

  • Total Fat 2.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 105mg
  • Total Carbohydrate 10g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 2g
  • Potassium 350mg
  • Phosphorus 65mg

Choices/Exchanges: 2 Vegetable, 1/2 Fat

Ingredients

Ingredients

  • small eggplant (unpeeled, cut into 1-inch chunks)
    1
  • sea salt (fine)
    1/3 tsp
  • zucchini (sliced into 1-inch pieces)
    1
  • yellow squash (sliced into 1-inch pieces)
    1
  • cremini (baby bella) mushrooms
    10 oz
  • shallots (peeled and quartered)
    4
  • red bell pepper (cut into 1-inch chunks)
    1
  • green bell pepper (cut into 1-inch chunks)
    1
  • yellow bell pepper (cut into 1-inch chunks)
    1
  • garlic (separated and peeled)
    1 clove
  • extra virgin olive oil
    2 tbsp
  • pepper (Freshly ground)
    1
  • balsamic vinegar (good quality)
    2 tbsp
  • herb sprigs (for garnish) (Fresh)
    1
Directions

Directions

  1. Preheat oven to 425°F.

  2. Place eggplant in a large bowl. Lightly salt eggplant and let sit for 10 minutes. (This will prevent it from absorbing too much oil.) Add remaining vegetables and toss with olive oil.

  3. Line baking sheet with parchment. Place vegetables on baking sheet. Sprinkle with salt and pepper to taste. Roast to desired doneness, approximately 20–30 minutes. Adjust seasonings to taste.

  4. Place on serving platter and sprinkle with balsamic vinegar. Garnish with fresh herbs.

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