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Roasted Vegetables

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Roasted Vegetables

Author: Chef

Time:

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Difficulty:

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Serving Size:

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Ingredients:

2 medium potatoes, peeled and cut into 1/2−inch cubes
2 medium 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 tablespoon olive or vegetable oil
1 teaspoon each dried basil and oregano OR
1 tablespoon each minced fresh basil and oregano
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
2 garlic cloves, minced

Instructions:

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 375ºF 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 Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat

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