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ROASTED VEGETABLES
2
2
1
1
1
1
medium potatoes, peeled and cut into 1/2−inch cubes
medium carrots, cut into 1/2−inch slices
large zucchini, cut into 1/2−inch slices
large sweet red pepper, cut into 1−inch pieces
tablespoon olive or vegetable oil
teaspoon each dried basil and oregano OR
1
tablespoon each minced fresh basil and oregano
1
1
2
/2 teaspoon salt (optional)
/4 teaspoon pepper
garlic cloves, minced
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:
8
2
0 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate,
gm protein, 3 gm fat
Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat
ROASTED VEGETABLES
28
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