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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
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
Print Recipe >
Step-By-Step Instructions:
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Preheat oven to 425°F.
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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.
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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.
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Place on serving platter and sprinkle with balsamic vinegar. Garnish with fresh herbs.
Nutrition facts
12 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 70
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Total Fat
2.5g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 115mg
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Total Carbohydrate
11g
- Dietary Fiber 3g
- Total Sugars 5g
- Added Sugars 0g
- Protein 2g
- Potassium 428mg
- 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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