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Free Roasted vegetables Recipe
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Roasted vegetables Ingredients
1 tablespoon each minced fresh basil and oregano
1 large sweet red pepper, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch slices
1 tablespoon olive or vegetable oil
1 teaspoon each dried basil and oregano OR
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
2 garlic cloves, minced
2 medium carrots, cut into 1/2-inch slices
2 medium potatoes, peeled and cut into 1/2-inch cubes
How To Make Roasted vegetables
Roasted vegetables Recipe Directions:
In a mixing bowl, combine the first 4 ingredients. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
Transfer to an ungreased 13 x 9-inch baking dish. Bake, uncovered, at 375 degrees F for 30 to 35 minutes or until tender.
Serves 6.
Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals: 80 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, 3 gm fat
Enjoy Roasted vegetables!
Transfer to an ungreased 13 x 9-inch baking dish. Bake, uncovered, at 375 degrees F for 30 to 35 minutes or until tender.
Serves 6.
Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals: 80 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, 3 gm fat
Enjoy Roasted vegetables!
Make Roasted vegetables part of your meal today! Find other dishes that go well with this.
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Diabetic Recipes RECIPE of the DAY
Makes: Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable
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