Filus59602
Senior Cook
Roasted Vegetables
Posted by SugarBear at Chyrel's Message Board
2 med potatoes peeled & cut into 1/2" cubes
2 med carrots cut into 1/2" slices
1 large zucchini cut into 1/2" slices
1 large sweet red pepper cut into 1" pieces
1 Tbs olive or vegetable oil
1 tsp each dried basil & oregano or
1 Tbs each minced fresh basil & oregano
1/2 tsp salt optional
1/4 tsp pepper
2 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: 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
Posted by SugarBear at Chyrel's Message Board
2 med potatoes peeled & cut into 1/2" cubes
2 med carrots cut into 1/2" slices
1 large zucchini cut into 1/2" slices
1 large sweet red pepper cut into 1" pieces
1 Tbs olive or vegetable oil
1 tsp each dried basil & oregano or
1 Tbs each minced fresh basil & oregano
1/2 tsp salt optional
1/4 tsp pepper
2 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: 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
