Roasted Vegetables

20 min prep time
30 min cook time
12servings
Recipe by Barbara Seelig-Brown Source The Stress Free Diabetes Kitchen Photo by Renee Comet
Roasted Vegetables

How to Make Roasted Vegetables

Author Barbara Seelig-Brown says, "Veggies are delicious when roasted. Their flavors are enhanced and the natural sugars are caramelized, which give them a nice crunch. Vary this recipe by using whatever veggies you like or roast one single vegetable at a time. I sometimes roast peeled beets or trimmed Brussels sprouts and even the naysayers always love them!"

20 min prep time
30 min cook time
12servings
1/2 cup
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Step-By-Step Instructions:

  1. Preheat oven to 425°F.
  2. Place eggplant in a large bowl. Lightly salt eggplant and let sit for 10 minutes. (This will prevent it from absorbing too much oil.) Add remaining vegetables and toss with olive oil.
  3. Line baking sheet with parchment. Place vegetables on baking sheet. Sprinkle with salt and pepper to taste. Roast to desired doneness, approximately 20–30 minutes. Adjust seasonings to taste.
  4. Place on serving platter and sprinkle with balsamic vinegar. Garnish with fresh herbs.
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Nutrition facts

12 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 65
  • Total Fat 2.5g
    • Saturated Fat 0.4g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 105mg
  • Total Carbohydrate 10g
    • Dietary Fiber 2g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 345mg
  • Phosphorous 65mg
Ingredients
small eggplant (unpeeled, cut into 1-inch chunks)
1
sea salt (fine)
1/3 tsp
zucchini (sliced into 1-inch pieces)
1
yellow squash (sliced into 1-inch pieces)
1
cremini (baby bella) mushrooms
10 oz
shallots (peeled and quartered)
4
red bell pepper (cut into 1-inch chunks)
1
green bell pepper (cut into 1-inch chunks)
1
yellow bell pepper (cut into 1-inch chunks)
1
garlic (separated and peeled)
1 clove
Extra Virgin Olive Oil
2 tbsp
pepper (Freshly ground)
1
balsamic vinegar (good quality)
2 tbsp
herb sprigs (for garnish) (Fresh)
1

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Recommended

I'm not one for vegetables but I swapped out some veggies and added extras of others. I'm not a mushroom person nor do we like eggplant. I added extra zucchini and red peppers, I kept the green pepper in but they were rather tarte so decided I'll add cherry tomatoes instead the next time along with onions, I just couldn't pick up the flavor of the shallot. I also added Italian dressing to the EVOO that I used since I did cut up so many veggies to coat and to add an extra layer of flavor. I omitted the salt since I added the Italian dressing then whether it was me, my son or my mom who was recently diagnosed being pre-diabetic could add salt to their personal preference. Overall it is a dish that got a three way thumbs up! I will be making this again shortly.