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Oven-Roasted Vegetables Recipe

Oven-Roasted Vegetables Recipe photo by Taste of Home

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Garlic and other seasonings give great flavor to this colorful medley of vegetables at little cost. The pretty side dish from Sally Domark of Orland Hills, Illinois is tasty and inexpensive, too, at 33 cents a serving.

This recipe is:

Diabetic Friendly

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Oven-Roasted Vegetables Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6 Servings

15 30 45

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 oil
1 teaspoon each dried basil and oregano or 1 tablespoon minced fresh basil and oregano
1/2 teaspoon salt, optional
1/4 teaspoon pepper
2 garlic cloves, minced

Directions

In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender. Yield: 6 servings.

Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals 80 calories, 3 g fat (0 saturated fat), 0 cholesterol, 13 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Roasted Vegetables in Quick Cooking July/August 1999, p51

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Reviewed on May. 23, 2011 by roxannelorae

This is a wonderful dish with excellent flavor. You can use your preference of veggies with this. My favorite is yellow squash, zucchini, potatoes, onions and fresh sliced mushrooms.