Diabetic Vegetable Recipes
Roasted Summer Vegetables Recipe
Ingredients:
1 red pepper, cored, seeded & cut into
1 yellow bell pepper, cored, seeded & cut into
2 red onions, peeled & cut into wedges
2 small summer squash, ends, trimmed cut into 1/
2 small zucchini, ends, trimmed, cut into 1
4 garlic cloves, peeled & thinly sliced
1 tbsp olive oil
1 tbsp oregano, fresh, chopped -or-
1 tsp dried oregano salt & pepper to tast, e
1 tbsp balsamic vinegar
Preparation:
Few people think of roasting summer vegetables in the oven, yet high heat
keeps them juicy and flavorful. Lightly seasoned with herbs and a touch of
olive oil, this dish cooks quickly and is excellent either served hot, at
room temperature or cold."
Preheat oven to 425F. In a large bow, toss together peppers, onions,
squash, garlic, olive oil, oregano, salt and pepper. Spread the vegetables
on a baking sheet or metal roasting pan and roast for 20 minutes, or until
tender, stirring several times. Transfer to a serving bowl and cool
slightly. Add parsley and vinegar and toss until mixed. Taste and adjust
seasonings. SERVES: 6
58 Calories per serving: 2 G Protein, 3 G Fat, 8 G Carbohydrate, 271 Mg
Sodium, 0 Mg Cholesterol
SOURCE: _The Recipe Rescue Cookbook_ posted by Anne MacLellan Submitted By
ANNE MACLELLAN On 05/10/94
Serves: 6
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Roasted Summer Vegetables Recipe provided for you by InformationAboutDiabetes.com
